Chicken Chedder Bacon Jalepano Wrap

 

Ummm... YUM! It is hard not to eat half of these twirly delights during the prepping! Perfect for any event from baby showers to picnics to dinner party hors d'oeuvres.

Per my standard, I cook with my heart (and my mouth). This is a 'make it how you like it' kind of recipe.  Be brave - no matter what you do, this will taste good!

Ingredients: 

8 - 10 regular size tortillas. I like the raw ones that you cook yourself. If you want to use the giant burrito size ones, take this into account when portioning out. 

Cream cheese 8 ounces- Softened at room temperature. (About 1 ounce per tortilla). Tortillas come in many different sizes, so take this into account when planning.

Sour Cream. About one spoonful. This can be optional, but tastes great and helps with spreadabilty and texture. 

Granulated garlic. 1 Tablespoon. 

Green Onions. About 6. Chopped. Greens and whites separated. 

Bacon bits. 1 cup. Real bacon, not the dehydrated kind.

Jalapenos. Chopped into fine bits or my Fermented Jalapeno Mash (this is so delicious and so worth the time!) 

Sharp Cheddar - shredded. About 3 cups. Separated into 1 cup, and 2 cups

Chicken. At least 14 ounces. Sliced deli, rotisserie, cooked seasoned & shredded.  

Round toothpicks 

 

1. In a large mixing bowl: mix together the cream cheese, sour cream,  garlic. 

2. Mix in white parts of the onions, bacon, jalapenos.

3. Sprinkle the cheddar over the mixture then mix together. This helps to avoid clumps. Taste. Add more of things if you feel like it is needed. Maybe a dash of salt.  

4. Cook tortillas if using raw ( cook on medium in an un-greased skillet or cast iron until light brown spots form, flip).  

5. Divide the mixture evenly onto each tortilla. Spread over entire tortilla.

 6. Evenly divide the onion greens, and spinkle over each tortilla.

7. Evenly divide the remaining cheddar, and sprinkle over each tortilla.

8.  Cover the top with your chicken. You don't want it too thick, because it needs to be rolled. 

 9. Tightly roll your tortilla. Secure the edge with toothpicks. Space them out to the size you want your rolls to be. I do skinnier rolls for hors d'oruvres, and fatter ones for lunches etc.

 10. Slice the rolls in between the toothpicks. The ends don't look very pretty, so eat them now! :D

11. Dish up on a pretty platter and watch them disappear! 

12. When people say, "Oh my gosh, where did you get this recipe", send them my way! :)