Tortilla Roll Ups


I got the recipe for these appies from a friend, I tweeked the recipe a little and Ellen took the above photo of the plateful I brought to our MGCC Christmas party.

You could use any tortilla shells, I make mine from scratch - gluten-free.
The advantage of making them from scratch is that I can roll out the tortilla shells in a rectangle shape, rather than the traditional round, so that they roll up better into an even roll.
As soon as I have cooked my tortilla shell I roll it up while it is still warm - treating it like a jelly-roll, unrolling to spread the filling, then re-rolling.  You could also  put the cold tortilla shell into the microwave for a few seconds to soften it for rolling with the filling.

Recipe for the filling ...  and you don't have to be too 'accurate' with the ingredients... the old Mennonite grandmother's saying works here,  "just so it looks/tastes right" !!


  • 3/4 cup chopped fine cooked chicken breast
  • 1/3 cup fried and crumbled bacon
  • 1/4 cup chopped green onions
  • 1/3 cup Ranch dressing
  • 1 - 8 oz package of cream cheese (softened to room temperature) 
  • 1/2 cup shredded cheddar cheese 
  • salt and pepper (optional) 
  • tortilla shells
1. Mix together chicken, bacon, green onions and shredded cheese - set aside 
2. Mix the Ranch dressing into the cream cheese until well blended. 
3. Stir the chicken mixture into the dressing mixture and stir well.  If it looks a little too dry just add 
    a little more Ranch dressing or a little whipping cream or milk. 
4. Spread filling  over a tortilla shell and roll up, slicing into 1 inch rolls. 

**  Since this posted this morning, I have been asked to include my recipe for the tortillas ...
It is as follows ....

Gluten-free Tortillas

  • 1 1/3 cup milk 
  • 1 tablespoon oil 
  • 1 3/4 cups tapioca flour/starch
  • 3/4 cup Julie's flour
  • 1/4 cup white bean flour 
  • 1/2 teaspoon xanthan gum 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon baking powder 
  • sweet rice flour (for handling dough) 
**NOTE - you can adjust the two flours - Julie's flour and the white bean) -  as you wish - if you have a favorite GF mix that you use , try that.  Leave out the xanthan gum if your mix has it included. 
  1. Pour milk and oil into bowl of mixer
  2. Blend dry ingredients well and add all at once to the liquid 
  3. Mix on low until blended, then on high for 2 minutes - if it seems liquidy add a little more flour - but it will be much softer than a regular dough ..
  4. Turn dough onto working surface dusted with sweet rice flour
  5. Knead lightly until dough is smooth, elastic and no longer sticky (It will take less sweet rice flour than you expect) 
  6. Form into a roll and cut  into 11 pieces. Cover with a piece of damp toweling (the tapioca flour dries the dough quickly) 
  7. Roll each piece into circle (about 9 inch)  - I use a plate to cut around to keep the circles uniform) Add cut-off excess to next ball to be rolled. 
  8. For easier handling fold each circle into half and then half again ... and unfold in skillet. 
  9. Heat skillet with a small amount of oil ..  I use a piece of paper towelling dipped into oil to 'wipe' skillet ...  I also use a dry towelling piece to wipe out skillet after each torilla to make sure there is no flour remaining that will quickly  burn when I fry my next shell. 
  10. Fry each tortilla until it begins to turn golden/then flip to fry other side .
  11. Stack on a plate, cool - then store covered in fridge .  Will keep for several days. 


6 comments:

  1. I love tortilla roll ups and I would bet these taste delicious!! I've never made tortillas from scratch - are they hard to make? I'll have to google directions!

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  2. Ohhhh, I've been wanting to make my own tortillas for years. Making them square is BRILLIANT! Would you be willing to share your recipe with us?

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  3. Many grocery store deli departments sell a middle eastern "soft cracker bread" that are specifically made for rolled sandwiches. They are 16 inches across and usually come in a 3 pack. The homemade square tortillas sound yummy, but sometimes you need something quick!

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  4. They look delicious Julie! Great combination of cream cheese and ranch dressing.

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  5. I've been wanting to make the "Julie's flour", but I can't find white bean flour. Can you help me know where to find it?

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    1. I grind my own ... I have found any bean flour on the market is very 'beany' tasting. So I buy the small white beans (navy beans) readily available in any grocery store. I have a Wonder Mill but before I got my flour mill I just used my coffee grinder. Grind/sift/grind/sift until the flour feels smooth and soft when rubbed between my fingers. Hope that helps !! I love the bean flour, not only because it adds protein but also because the white bean flour mimics the taste of wheat flour and I find that is a good thing !!

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