Rolled Tacos


I love Mexican food but a lot of it is too spicy for me, so I've created this excellent, low-spiced version of rolled chicken tacos.

Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hr
2 dozen


  • 5 boneless, skinless chicken breasts

  • 2 (6 ounce) cans black olives, drained

  • 1 (16 ounce) jar salsa

  • 24 (6 inch) flour tortillas

  • ¼ cup vegetable oil


  1. Boil chicken breasts for 20 minutes or until they are thoroughly cooked. Drain breasts well and let cool. Use an electric food processor or manually shred the chicken and set aside.

  2. Use an electric food processor or blender to puree the olives. In a mixing bowl, combine salsa, olives, and chicken. Heat tortillas in microwave for about 20 to 30 seconds.

  3. Place 1 to 2 tablespoons of the chicken mixture into the center of each warmed tortilla and roll the tortillas tightly, using toothpicks to keep them closed.

  4. Heat oil in skillet over a high heat. When the oil is hot, place the rolled taco into the oil and deep fry until lightly browned. Drain on paper towels and serve.


Nutrition Facts (per serving)

337 Calories
13g Fat
37g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 337
% Daily Value *
Total Fat 13g 17%
Saturated Fat 2g 12%
Cholesterol 29mg 10%
Sodium 911mg 40%
Total Carbohydrate 37g 13%
Dietary Fiber 4g 13%
Total Sugars 2g
Protein 18g
Vitamin C 2mg 8%
Calcium 123mg 9%
Iron 4mg 20%
Potassium 338mg 7%

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

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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