Rolled Chicken Tacos

We love Mexican food in our home. As a mom, I love this rolled chicken taco recipe for many reasons, one of them being that the whole family loves them! My husband and I eat this with a little extra garnish of lettuce, pico and sour cream, and it doesn’t feel like we are eating “kid food.” The kids love it because it’s delicious and they can dip them in their favorite sauce! The hidden veggies make me love them even more. Slow cooked chicken thighs and sweet peppers come together for a family friendly meal that everyone will love. And it’s inexpensive! If you are looking for an easy week night meal that you can make again and again, try these rolled chicken tacos.

Why you’ll love this rolled chicken taco recipe

  • You can make the chicken ahead of time for easy assembly on those busy week nights.
  • Your kids will love them and there are hidden veggies in these!
  • You will love them too! I love this recipe because they are a fun and delicious recipe that the whole family will enjoy!

Here’s what you’ll need to make it

  • Slow cooker
  • Deep frying pan
  • Tongs
  • Toothpicks

Ingredients & substitutions

  • Chicken thighs – You can also use breasts if you prefer. I like the higher fat content in thighs, which makes for a more juicy chicken.
  • Shredded cheddar cheese
  • Mini sweet peppers 
  • Taco sized flour tortillas
  • Taco seasoning – I used taco bell brand, but you can use your favorite brand or season with your own seasoning.
  • Oil for frying. I used peanut oil, but you can use vegetable, canola, avocado…whichever is your favorite.
  • Sour cream for garnish
  • Pico de gallo – You can find this pre-made in most grocery stores in the produce section.
  • Lettuce for garnish

How to make these rolled tacos

  • To your slow cooker, add your thawed chicken thighs.
  • Add your packet of taco seasoning and sliced peppers. Cover and let cook for 2 hours. Once the chicken is cooked, shred it with a fork. You can make this a day ahead and refrigerate overnight.
  • Roll your chicken and grated cheddar cheese in each tortilla. I pinned each closed with a toothpick. Roll each taco until your chicken/ pepper mixture and cheese are gone.
  • To a frying pan, add enough oil to cover the bottom of the pan. Let warm over medium heat. Once heated, add your rolled chicken tacos, turning once, making sure both sides are crisp. Set aside and repeat with all rolls, adding more oil when needed.
  • Slice in half and serve with your favorite dipping sauce. We garnished them with romaine, pico and sour cream.

NOTE: You can also bake this in the oven or air fry them, if you would rather not fry them in oil.

FAQs about Chicken thighs

Why are chicken thighs easier to cook?

Since they have a higher fat content and retain moisture during cooking, it’s more difficult to overcook chicken thighs than it is to overcook chicken breasts. Particularly if you buy bone-in chicken thighs, they mostly just fall off of the bone if you leave them in the oven too long!

What are chicken thighs good for?

Chicken legs and thighs are an excellent source of many essential nutrients. Iron and zinc, which are important for a healthy immune system, are present in much higher quantities in dark meat than in white meat.

Is chicken thigh a healthy protein?

Ounce per ounce, boneless skinless chicken thighs are an excellent nutritional option with a lot more flavor than breasts -not to mention a much more affordable source of protein.

More Mexican recipes:

More dinner recipes for kids:

Rolled Chicken Tacos

Slow cooked chicken thighs and sweet peppers, topped with cheese and rolled into a crispy flour tortilla.
Prep Time 10 minutes
Cook Time 2 hours
15 minutes
Total Time 2 hours 25 minutes
Course Appetizer, Main Course
Cuisine American, Mexican
Servings 10 Rolls
Calories 250 kcal

Equipment

  • 1 slow cooker
  • 1 deep frying pan
  • 1 Tongs
  • toothpicks

Ingredients
  

  • 1 Lb chicken thighs
  • 1 Cup shredded cheddar cheese
  • 10 Mini sweet peppers sliced
  • 10 taco sized flour tortillas
  • 1 Packet taco seasoning I used Taco Bell brand
  • 1 Cup oil for frying I used peanut oil
  • sour cream for garnish
  • pico de gallo for garnish
  • lettuce for garnish

Instructions
 

  • To your slow cooker, add your thawed chicken thighs. Add your packet of taco seasoning and sliced peppers. Cover and let cook for 2 hours. Once the chicken is cooked, shred it with a fork.
    Roll your chicken and grated cheddar cheese in each tortilla. I pinned each closed with a toothpick. Roll each taco until your chicken/ pepper mixture and cheese are gone.
    To a frying pan, add enough oil to cover the bottom of the pan. Let warm over medium heat. Once heated, add your rolled chicken tacos, turning once, making sure both sides are crisp. Set aside and repeat with all rolls, adding more oil when needed.
    Slice in half and serve with your favorite dipping sauce. We garnished them with romaine, pico and sour cream.
Keyword kid friendly, kid friendly meals, meals for kids, recipes for kids, rolled chicken tacos, slow cooker meals, slow cooker recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating