Crispy Honey Chipotle Chicken Rolls
Crispy tortilla rolls filled with spicy-sweet chipotle chicken
Golden, crispy tortilla rolls packed with tender chicken in a creamy honey-chipotle sauce, served with extra sauce for dipping.
Equipment
Ingredients
Chicken Marinade
boneless chicken breast (cubed)
450 g
olive oil
15 ml
smoked paprika
6 g
chili powder
3 g
garlic powder
6 g
onion powder
3 g
cayenne pepper
1 g
salt
5 g
black pepper
1 g
garlic (minced)
15 g
ground cumin
3 g
yellow onion (diced)
150 g
red bell pepper (diced)
150 g
Creamy Chipotle Sauce
chipotle peppers in adobo sauce
3 piece
mayonnaise
115 g
sour cream
30 g
honey
40 g
lime (juiced)
15 ml
garlic clove
3 g
adobo sauce
5 ml
smoked paprika
3 g
garlic powder
6 g
salt
3 g
water
60 ml
Assembly & Frying
medium tortilla
12 piece
shredded mixed cheese (shredded)
100 g
fresh cilantro (chopped)
15 g
oil for shallow frying
200 ml
Instructions
Marinate the chicken
Toss chicken cubes with all spices, oil, and seasonings. Let marinate for 20-30 minutes.
Prepare creamy chipotle sauce
Blend all sauce ingredients until smooth, adding water to achieve desired consistency. Reserve 1/3 cup for dipping.
Cook the chicken mixture
Cook chicken in skillet until golden and cooked through to 74°C. Add garlic, vegetables, and sauce to create a creamy filling.
Assemble the rolls
Fill tortillas with chicken mixture and cheese, fold sides, and roll tightly.
Fry the rolls
Shallow fry seam side down until golden and crispy on all sides. Drain on wire rack.
Original recipe
Storage
Best served fresh, but can be refrigerated and reheated. Frozen rolls should be thawed before reheating.
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