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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.

Notes about easy 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.
• 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.
• 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.

Also, you can serve these as big wraps, cut in half or cut in small sushi-like rolls, depending on your needs.

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!

XO,

Kathryn

Yield: 8-10 servings as an appetizer

Easy chicken roll ups with cream cheese and veggies

Print

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

Prep Time 20 minutes

Total Time 20 minutes

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.

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.

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