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READY IN 1 hr

Rolled Tacos

Read Reviews (9)

"I love Mexican food but a lot of it is too spicy for me, so I've created this excellent, low-spiced version of rolled chicken tacos." — GIPSY

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Measuring All-Purpose Flour

Types of Cooking Oil

How to Bone a Chicken Breast

Original recipe makes 2 dozen Change Servings

5 boneless, skinless chicken breasts
2 (6 ounce) cans black olives, drained
1 (16 ounce) jar salsa

24 (6 inch) flour tortillas
1/4 cup vegetable oil

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Directions

Boil chicken breasts for 20 minutes or until they are thoroughly cooked. Drain breasts well and let cool. Use an electric food processor or manually shred the chicken and set aside.
Use an electric food processor or blender to puree the olives. In a mixing bowl, combine salsa, olives, and chicken. Heat tortillas in microwave for about 20 to 30 seconds.
Place 1 to 2 tablespoons of the chicken mixture into the center of each warmed tortilla and roll the tortillas tightly, using toothpicks to keep them closed.
Heat oil in skillet over a high heat. When the oil is hot, place the rolled taco into the oil and deep fry until lightly browned. Drain on paper towels and serve.

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PREP 30 mins
COOK 30 mins
READY IN 1 hr

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Reviews More Reviews

Most Helpful Positive Review

Dec 09, 2003

My family loved this quick,easy recipe for tacos! It's a great tasting twist on the traditional tacos with ground meat!

—MARIE OLSON

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Most Helpful Critical Review

Feb 06, 2006

Way to many olives!!! Not enough salsa, could not tast chicken.

—Dylan

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9 Ratings

Jun 08, 2009

Very yummy. I mixed in some green chilies and a little cheese. I folded them like mini burritos to keep the cheese in. I served with Mexican rice and sour cream. This recipe really makes a lot. I still had leftovers after using the entire package of tortillas so I will make some quesadillas with the leftovers. Thanks for the quick easy recipe!

—KayNicole

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Jan 08, 2004

Yummy! My whole family (husband and kids, ages 5 & 3) loved these. They didn't take too long and were VERY easy. My husband said the only thing they were missing was some sour cream (we ate them with no toppings).

—SHELLIMUS

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Dec 08, 2003

I sprinkled the mixture with a little garlic salt, added some cheese, then folded them like Chimichangas and grilled them.

—Wilemon

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Jan 26, 2004

i personally like spicy food but i was thrilled when i found out that u still can get a great taste even without the spice, this is a very innovative recipe

—EJAPCHIN12

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Feb 24, 2013

Added some cheese and baked not fried. 3 kids = 6 thumbs up !!

—bigcountry

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Apr 22, 2010

Good basic recipe. My mix consists of: shredded cooked meat, salsa, cheese, taco or fajita seasoning, onion, green bell pepper. (add ins: spinach, carrots, corn, olives..) Blend all ingredients in food processor, spread spoonful in tortilla, roll, bake. I I serve with ranch, salsa, or sour cream

—BeckyBoo

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Nutrition

Calories
337 kcal
17%

Carbohydrates
37 g
12%

Cholesterol
29 mg
10%

Fat
13.2 g
20%

Fiber
3.5 g
14%

Protein
17.5 g
35%

Sodium
911 mg
36%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Rolled Tacos

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 337
Calories from Fat: 119

% Daily Value *
Total Fat 13.2g 20 %
Saturated Fat 2.4g 12 %
Cholesterol 29mg 10 %
Sodium 911mg 36 %
Potassium 338mg 9 %
Total Carbohydrates 37g 12 %
Dietary Fiber 3.5g 14 %
Protein 17.5g 35 %
Sugars 2.4g
Vitamin A 5 %
Vitamin C 3 %
Calcium 15 %
Iron 36 %
Thiamin 39 %
Niacin 86 %
Vitamin B6 23 %
Magnesium 12 %
Folate 39 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.