Serves 80 rolls


2 (8-oz) packages cream cheese, softened

1 1/2 cups shredded Mexican cheese

2 tbsp Old El Paso taco seasoning

2 cups shredded chicken (rotisserie chicken works well)

1 (10-oz) can diced tomatoes with green chillies, well-drained

1 tbsp minced garlic

4 green onions sliced

1/2 cup chopped cilantro

8 burrito sized tortillas


In a large bowl, combine all of the ingredients (except tortilla) until well blended.

Spread about 1/2 cup of the mixture over the entire surface of a tortilla. Roll up tightly. Repeat with the remaining tortillas.

Refrigerate until firm, about 30 minutes.

Sliced into 1/2 inch slices and serve.

As seen on @styleandhealthyliving Instagram page.