These easy chicken roll ups with cream cheese and veggies are a great light but filling tailgating appetizer (or just lunch!)

I’m in disbelief that summer is ending, school is starting, Labor Day is almost here and fall will be upon us soon.

Disbelief or maybe denial.

But one upside is that football and tailgating season are coming back as well! 

(And OK, fall is my favorite season and I love all things pumpkin – all year round – but it’s still hard to say goodbye to summer.)

But one issue I have with tailgating is the occasional complete lack of variety. 

Ever been to a party or a tailgate and everyone brought chips and a dip? Or cheese and crackers? Or hummus and pita chips?

I mean, I love all of those for appetizers and snacks, and I love taking those to a party, but I need a little more than that to fill me up for an all-day tailgating event. Give me some protein, give me some veggies, give me something hearty (but still decently healthy).

So I tend to bring my own contribution to meet my needs. 😉

And these easy chicken roll ups with cream cheese and veggies definitely check all the boxes.

They are light but full of creaminess, chunks of tender chicken, a crunchy slaw and sweet, juicy tomatoes.

Tailgate, picnic, party or just lunch, these tortilla wraps will hit the spot!

And as a bonus, they are easy to assemble, can be made ahead and refrigerated and are very portable.

A few quick notes about these chicken roll ups: 

• I use 8- or 9-inch tortillas. You can use any size you want but you’ll need to adjust the amounts of filling for each one. Don’t overstuff so you can roll them up properly.
• You can serve these as big wraps, cut in half or cut in small sushi-like rolls, depending on your needs.
• I used plain cream cheese but my homemade veggie cream cheese would be amazing here, too!
• I make my own honey mustard by simply mixing 2 parts yellow or Dijon mustard with 1 part honey. You can taste and adjust to your liking. Or substitute a store-bought version. (Or just use regular mustard, but I really like the honey mustard with the broccoli slaw.)
• I like the texture and crunch of the broccoli slaw — and it holds up well to be made in advance, without wilting or getting soggy — but you could sub regular cabbage coleslaw or lettuce if you prefer.

These veggie and chicken roll ups make a well-rounded appetizer that will fill you up, not weigh you down, and help you cheer on your favorite team through all the ups and downs (and beer and booze). 

And to ensure you have all the options, all the variety, all the delicious tailgating food at your fingertips, I’ve teamed up with a group of football-loving bloggers from all over the country for a 3-part football food sharing party!

Today is the first round, with 64 tasty tailgating recipes, so be sure to check them out below. Shoot, send some of your favorites to your friends and coordinate what you’ll each bring so you don’t end up with three versions of salsa and tortilla chips. 👍

Enjoy, friends, and happy tailgating!

~ Kathryn

Easy chicken roll ups with cream cheese and veggies

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Preparation 20 minutes Total Time 0:20

Serves 8-10 servings as an appetizer     adjust servings

Chicken roll ups with cream cheese and veggies make a great appetizer - or lunch!

Ingredients

For the honey mustard

• 1/2 cup Dijon or yellow mustard
• 1/4 cup honey

For the roll ups

• 6 (8- or 9-inch) whole wheat tortillas
• 12 oz. cream cheese (I use 1/3 less fat)
• 2 chicken breasts, cooked and sliced thin
• 1 1/2 cups broccoli slaw
• 1 pint cherry tomatoes, halved

Instructions

1. To make the honey mustard, combine mustard and honey in a small bowl and stir until well combined. Taste and add more honey or mustard, to your liking.
2. To make the roll ups, spread about 3-4 tablespoons cream cheese across middle of each tortilla. Top with 2 teaspoons honey mustard mixture.
3. Layer 4-5 small slices of chicken, 1/4 cup broccoli slaw and 6-8 tomato halves on bottom third of tortilla.
4. Fold bottom of tortilla up and over fillings then roll all the way up. Place seam side down in container, or slice in half or 1-inch pinwheel rolls.
5. Repeat with remaining tortillas an filling ingredients.
6. Store in refrigerator and serve within 12 hours, for best taste.

Recipe Notes

I use 8- or 9-inch tortillas. You can use any size you want but you’ll need to adjust the amounts of filling for each one. Don’t overstuff so you can roll them up properly.
You can serve these as big wraps, cut in half or cut in small sushi-like rolls, depending on your needs.

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 414kcal Calories from fat 190
% Daily Value
Total Fat 21g	32%
Saturated Fat 10g	50%
Transfat 0g
Cholesterol 61mg	20%
Sodium 607mg	25%
Carbohydrate 44g	15%
Dietary Fiber 3g	12%
Sugars 12g
Protein 13g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans — and we want to share our love for our teams, the game and the food that brings us all together on game day.

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