Mexican Roll Recipe

Make the chipotle lime spread

In a medium bowl whisk together the creamy chipotle mayonnaise, sour cream, fresh lime juice, cumin and 1/2 tsp salt until smooth and well combined. Taste and adjust salt or lime. Reserve 3/4 cup of this spread for assembly and refrigerate the remainder for another use.

Warm the tortillas: wrap tortillas in a damp paper towel and microwave 30–45 seconds or heat individually in a dry skillet over medium heat 20–30 seconds per side until pliable. Keep wrapped until assembly so they don't dry out.

Season and cook the chicken

In a bowl toss the sliced chicken with olive oil, chili powder, garlic powder, 1/2 tsp salt, and black pepper until evenly coated. Heat a large nonstick or cast-iron skillet over medium-high heat. Add the chicken in a single layer and cook 3–4 minutes per side (depending on thickness) until browned and cooked through (internal temp 165°F/74°C). Remove to a plate and let rest 3 minutes, then slice into thinner strips if needed.

Prepare vegetables

If using fresh corn, char or roast kernels in a skillet 4–5 minutes until lightly browned. Rinse and drain black beans well. Quarter cherry tomatoes and thinly slice red onion and pickled jalapeños. Chop cilantro. If using avocado, slice or mash and season lightly with a squeeze of lime and a pinch of salt to prevent browning.

Warm the black beans (optional): microwave beans 30–45 seconds or warm in a small pan for 1–2 minutes if you prefer them warm in the roll.

Assemble the Mexican rolls

Lay one warmed tortilla flat. Spread about 3 tablespoons (approximately 45 ml) of the chipotle lime spread evenly over the tortilla, leaving a 1/2-inch border. In a line across the center, layer 1/4 of the shredded romaine (about 1/2 cup), 1/4 of the cooked chicken, 2 tablespoons roasted corn, 2 tablespoons black beans, a few cherry tomato quarters, a tablespoon of sliced red onion, 1 tablespoon jalapeños (adjust to taste), 2 tablespoons shredded cheese and a sprinkle of cilantro. Add avocado if using and a small drizzle of salsa or hot sauce if desired.

Roll tightly: Fold the sides of the tortilla in toward the center then roll from the bottom up tightly to enclose the filling. Repeat with remaining tortillas and filling. If needed, secure with a toothpick.

Optional sear (to crisp)

For a warm, lightly crisp exterior, heat a dry skillet over medium heat and place each finished roll seam-side down for 1–2 minutes, pressing gently with a spatula, then flip and crisp the other side 30–60 seconds. This seals the seam and gives a golden crust.

Serve: Slice each roll in half on the diagonal if desired, garnish with extra cilantro and lime wedges. Serve immediately with extra chipotle lime spread and salsa on the side.