Mexi-rolls Recipe

If your grilled chicken is not cooked, grill or pan-sear boneless chicken breasts or thighs until internal temperature reaches 165°F (74°C). Let rest, then shred or dice into bite-sized pieces.

In a large bowl combine shredded chicken, corn, rinsed black beans, diced red and green bell peppers, chopped onion, and cilantro.

Add lime juice, ground cumin, smoked paprika, salt, and black pepper. Toss to combine evenly. Taste and adjust seasoning. If using, fold in shredded cheese so it distributes throughout the mixture.

Set filling aside to cool to room temperature — this helps prevent tortillas from becoming soggy during assembly.

Lay a large flour tortilla flat on a clean surface. Place about 1/3 to 1/2 cup of the cooled filling in a line about 2–3 inches from the bottom edge of the tortilla.

Fold the bottom edge up over the filling, fold the sides in snugly, then roll tightly away from you to form a sealed roll. Keep seams on the bottom to reduce unrolling during frying.

Make a quick flour paste by mixing 2 tablespoons all-purpose flour with 2 teaspoons water into a thick paste — this will act as a glue to seal any loose edges.

Use a small amount of paste to seal the final edge of each roll. Place finished rolls seam-side down on a tray lined with parchment. Cover loosely with plastic wrap and refrigerate for 15–20 minutes to firm up (this helps them hold shape while breading).

Set up a breading station: one shallow bowl with 1 cup flour for dredging, one bowl with beaten eggs mixed with 1 tablespoon cold water, and one shallow bowl with breadcrumbs or panko.

Remove chilled rolls from refrigerator. Working in batches, dredge each roll in flour, shaking off excess, then dip into the egg wash, and finally coat evenly with breadcrumbs. Press breadcrumbs gently to ensure adhesion.

Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Use a thermometer to maintain temperature. There should be enough oil to fully submerge the rolls (about 2–3 inches deep).

Fry the rolls in batches, seam-side down first, until golden brown and crisp, about 2.5–4 minutes per batch depending on size. Turn as needed so they brown evenly. Do not overcrowd the pot.

Use a slotted spoon to transfer fried rolls to a paper towel-lined tray. Immediately sprinkle lightly with 1/2 teaspoon salt while hot. Let rest 2–3 minutes to drain and finish crisping.

If you prefer a lower-fat option, these can be brushed with oil and baked at 425°F (220°C) for 15–20 minutes, turning once, until crisp and golden.

In a small bowl whisk together mayonnaise and sour cream (or Greek yogurt) until smooth.

Stir in minced chipotle, adobo sauce, lime juice, honey, minced garlic, smoked paprika, salt, and optional hot sauce. Taste and adjust heat or acidity as desired.

Cover and chill the sauce for at least 15 minutes to let flavors meld. Serve alongside hot Mexi-Rolls.

Place 2–3 Mexi-Rolls per serving on a platter. Garnish with extra chopped cilantro and lime wedges. Serve with the chilled special spicy dipping sauce for dipping.