Chicken Cheddar Rollers Recipe

Prepare chicken and marinade

Trim any excess fat from chicken breasts and slice each breast horizontally into two thinner cutlets if thick. In a bowl, whisk together olive oil, lime juice, minced garlic, ground cumin, smoked paprika, kosher salt, and black pepper.

Marinate

Place chicken in a shallow dish or resealable bag and pour the marinade over it, coating all pieces. Marinate in the refrigerator for at least 20 minutes and up to 2 hours. If short on time, 20–30 minutes will still impart good flavor.

Grill

Preheat grill or grill pan to medium-high (about 400°F/200°C). Remove chicken from marinade and let excess drip off. Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and let rest 5 minutes, then slice into 1/4–1/2-inch strips suitable for rolling.

Warm tortillas

Heat a large skillet over medium heat. Lightly brush each tortilla with a bit of melted butter (or use the butter in a pan). Warm each tortilla 20–30 seconds per side until pliable and slightly golden. Keep warm wrapped in a clean towel.

Grate cheese

If not already grated, coarsely grate sharp cheddar using a box grater or food processor. Freshly grated cheese melts better.

Green sauce (cilantro-lime)

Blend together 1 cup packed cilantro leaves (stems removed), 2–3 tbsp lime juice, 1 small jalapeño (seeded for less heat), 1/4 cup olive oil, 2 tbsp sour cream or Greek yogurt (optional for creaminess), 1/2 tsp salt, and a little water to reach a pourable consistency. Adjust seasoning to taste.

Creamy ranch sauce

Whisk together 1/2 cup mayonnaise, 1/2 cup buttermilk or thin sour cream, 1 tsp dried dill (or 1 tbsp fresh), 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and black pepper to taste. Thin with a little milk if needed.

Chipotle sauce

Combine 1/2 cup mayonnaise, 1/4 cup sour cream, 1–2 tbsp adobo sauce from canned chipotles (or 1 finely chopped chipotle), 1 tsp lime juice, and 1/4 tsp smoked paprika. Adjust heat with more or less adobo.

Lay a warm tortilla flat. Spoon 2–3 tablespoons of your chosen sauce in a strip down the center of the tortilla, leaving about 1 inch at each end. Place about 1/4 cup shredded lettuce (if using) over the sauce, then add a generous handful (about 1/2 cup) of sliced grilled chicken strips. Sprinkle 1/2 cup freshly grated sharp cheddar evenly over the chicken, followed by a few diced tomatoes and a sprinkle of sliced green onions if desired.

Fold the sides in slightly and roll tightly from the bottom up, keeping the filling compact so the roller holds together. Optionally press seam-side down in a hot skillet for 30–45 seconds to seal and lightly toast the exterior.

Slice each roller in half on the diagonal and serve immediately with extra sauce on the side for dipping.