Creamy chicken and mushroom tortilla rolls

Tasty Creamy chicken and mushroom tortilla rolls Recipe

This recipe is a twist on a classic – using tortillas instead of making crepes gives you a faster weeknight meal.
Creamy chicken and mushroom tortilla rolls
Prep Time : 0:15 | Cook Time : 0:30 | Total Time : 0:45 | Serving : 4 person.


  • 1/4 cup olive oil

  • 500g chicken breast fillets, thinly sliced

  • 2 medium leeks, trimmed, halved, washed, thinly sliced

  • 250g button mushrooms, sliced

  • 40g butter

  • 2 tablespoons plain flour

  • 1 cup milk

  • 1 cup thickened cream

  • 1 tablespoon dijon mustard

  • 100g baby spinach

  • 8 Mission burrito tortillas

  • 1 cup grated tasty cheese

  • Salad leaves, to serve


  • Step 1

    Preheat oven to 200ºC/180ºC fan-forced. Grease a 22cm x 30cm (base) baking dish. Heat 2 tablespoons oil in a large, non-stick saucepan over medium-high heat. Cook chicken, in batches, for 3 minutes or until browned. Transfer to a bowl.

  • Step 2

    Heat remaining oil in pan over medium heat. Add leek and mushrooms. Cook, stirring, for 2 minutes or until mushrooms have softened. Transfer to a bowl.

  • Step 3

    Melt butter in pan over medium-low heat. Add flour. Cook, stirring, for 30 seconds or until bubbling. Remove from heat. Slowly add milk, cream and mustard, stirring constantly to prevent lumps forming. Return pan to heat. Cook, stirring, for 5 minutes or until mixture boils and thickens. Add chicken and mushroom mixture. Bring to the boil. Add spinach. Cook, stirring, for 1 minute or until spinach has wilted. Season with salt and pepper. Transfer to a bowl.

  • Step 4

    Place 1 tortilla on a flat surface. Spoon 1/2 cup chicken mixture over tortilla. Roll up. Place in prepared dish. Repeat with remaining tortillas and chicken mixture. Sprinkle tortillas with cheese. Bake for 15 to 20 minutes or until cheese has melted and is golden. Serve with salad leaves.

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