Shredded Chicken Roll-Ups… What a tasty, easy chicken dinner! Slow-cook juicy chicken thighs with fun taco mix, tomatoes, garlic, and herbs until super soft. Shred it, wrap in soft tortillas, top with herby tomato sauce and melty cheese, then bake. Serve on crunchy lettuce with creamy sour cream—perfect for family fun nights! (50 words)
Makes: 3 big meals (about 12 roll-ups)
Get ready: 5 minutes
Cook time: 4 hours
All done: 4 hours 5 minutes
Easy-Peasy Ingredients
-
6 chicken legs with skin
-
1 pack of taco spice mix
-
2 cans chopped tomatoes
-
1 big spoon tomato paste
-
2 garlic bits, chopped up
-
A shake of oregano
-
Some mixed herb sprinkles
-
1 pack soft tortilla wraps (makes 12)
-
Lots of shredded cheese
-
Lettuce and sour cream to put on top when eating
Tip: Add extra spices if you like it hot—this one’s nice and mild!
Shredded Chicken Roll-Ups: Steps
-
Put the chicken legs in your slow cooker. Shake taco spice all over them like magic dust.
-
Dump one can of chopped tomatoes right on the chicken.
-
Add the tomato paste, chopped garlic, and oregano on top. Set it on high for 2 hours.
-
Stir it all up good. Cook on high for 2 more hours.
-
If it’s too watery, tuck a clean tea towel under the lid for 1 hour to soak it up.
-
Take out the chicken, shred it with a fork into tiny bits. Spoon some into each tortilla wrap and roll them tight. Line them up in a baking pan.
-
Mix the second can of tomatoes with the mixed herbs. Pour it over the rolls. Sprinkle tons of cheese on top.
-
Bake in the oven at 350°F (that’s 180°C) for 30 minutes until bubbly and golden.
-
Serve on a pile of fresh lettuce with dollops of sour cream. Dig in and smile!
Yum—hope your family loves it!