I’m in disbelief that summer is ending, school is starting, Labor Day is almost here and fall will be upon us soon. Disbelief or maybe denial. But one upside is that football and tailgating season are coming back as well! (And OK, fall is my favorite season and I love all things pumpkin - all year round - but it’s still hard to say goodbye to summer.) But one issue I have with tailgating is the occasional complete lack of variety. Ever been to a party or a tailgate and everyone brought chips and a dip? Or cheese and crackers? Or hummus and pita chips? I mean, I love all of those for appetizers and snacks, and I love taking those to a party. I just need a little more than that to fill me up for an all-day tailgating event. Give me some protein, give me some veggies, give me something hearty (but still decently healthy). So I tend to bring my own contribution to meet my needs. 😉 And these easy chicken roll ups with cream cheese and veggies definitely check all the boxes. They are light but full of creaminess, chunks of tender chicken, a crunchy slaw and sweet, juicy tomatoes. Tailgate, picnic, party or just lunch, these tortilla wraps will hit the spot! And as a bonus, they are easy to assemble, can be made ahead and refrigerated and are very portable.
Ingredient Notes:
Tortillas: I use 8- or 9-inch tortillas. You can use any size you want but you’ll need to adjust the amounts of filling for each one. Don’t overstuff so you can roll them up properly. Cream cheese: I used plain cream cheese but my homemade veggie cream cheese would be amazing here, too! Honey mustard: I make my own honey mustard by simply mixing 2 parts yellow or Dijon mustard with 1 part honey. You can taste and adjust to your liking. Or substitute a store-bought version. Slaw: I like the texture and crunch of the broccoli slaw — and it holds up well to be made in advance, without wilting or getting soggy — but you could sub regular cabbage coleslaw or lettuce if you prefer.
Also, you can serve these as big wraps, cut in half or cut in small sushi-like rolls, depending on your needs. These veggie and chicken roll ups make a well-rounded appetizer that will fill you up, not weigh you down, and help you cheer on your favorite team through all the ups and downs (and beer and booze). I hope you give these a try for a fun and different appetizer, whether it’s on game day or lake day or just to freshen up your lunch routine. Enjoy and happy tailgating! XO, Kathryn Tortillas: I use 8- or 9-inch tortillas. You can use any size you want but you’ll need to adjust the amounts of filling for each one. Don’t overstuff so you can roll them up properly. Honey mustard: I make a simple homemade version, but you could also substitute a store-bought honey mustard. Broccoli slaw: I like the texture and crunch of the broccoli slaw — and it holds up well to be made in advance, without wilting or getting soggy — but you could sub regular cabbage coleslaw or lettuce if you prefer. Chicken: The chicken for this recipe needs to be already cooked, so please plan accordingly. You can use a rotisserie chicken from the store, crock pot shredded chicken or baked or boiled chicken breasts. Serving: You can serve these as big wraps, cut in half or cut in small sushi-like rolls, depending on your needs.
