BBQ Chicken Roll Ups
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This Crockpot BBQ Chicken recipe has been a staple in our dinner rotation for years. It’s perfect as sandwiches, sliders, and quesadillas. This time I made it into some fried BBQ Chicken Roll Ups and they were a hit with the whole family.
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Ingredients
- 2-4 chicken breasts
- 1 tsp each of salt, pepper, paprika
- 1 TBSP ranch dressing seasoning
- 1 TBSP minced garlic
- 1 TBSP vinegar
- BBQ Sauce (I usually use Sweet Baby Ray’s)
- Flour tortillas
- Shredded cheddar or mozzarella cheese
- Oil for frying
Make BBQ Chicken Roll Ups
To start making this easy recipe, spray a crockpot with cooking spray. Add chicken, minced garlic, vinegar, and all of the seasonings to a crockpot.
Add some BBQ sauce on top. I don’t use exact measurements for this part. I usually just do enough to cover the chicken, but you can really use as much as you’d like.
Cook on high for 4 hours or low for 6 hours.
Shred the chicken, stir well, and add a little bit more BBQ sauce if needed. I like to use my cordless handheld mixer (found on Amazon) to shred the chicken, but you can also just use a couple of forks!
If using a handheld mixer, just be careful not to scrape the bottom/sides of your crockpot. You can also put the chicken in a bowl and shred it.
Add some of the BBQ chicken and shredded cheese to a flour tortilla and roll up tightly.
Add enough oil to cover the bottom of a pan and heat over medium heat. Once the oil is hot add the roll ups to the skillet. Work in batches to fry all roll ups.
Cook on both sides until the tortillas are golden brown. Remove from oil and drain on paper towels.
Serve BBQ Chicken Roll Ups
Once all of the roll ups are nice and golden brown it’s time to eat! I served these with some ranch for dipping and an easy chopped salad kit.
Tips and Frequently Asked Questions
- Always cook chicken until it reaches at least 165 degrees F with an internal meat thermometer.
- I used medium sized flour tortillas for this recipe, but the mini flour tortillas would also work well.
- I used Sweet Baby Ray’s BBQ sauce for this recipe, but you can use your favorite brand.
- Shredded cheddar, mozzarella, or Colby Jack cheese are all good options for this recipe.
- I used just enough vegetable oil in the bottom of a pan to fry the roll ups.
- The roll ups cook for just a couple of minutes on both sides or until they are golden brown and crispy. Drain them on paper towels to help absorb any of the extra grease.
- This recipe makes 10-12 chicken roll ups.
Similar Recipes
- Shredded BBQ Chicken Stuffed Potatoes
- Crockpot BBQ Chicken and Potatoes
- Crockpot Shredded Marinara Sandwiches
- Crockpot BBQ Pork Chops
- BBQ Chicken Sandwiches on the Griddle
- Crockpot BBQ Chicken Sliders
- Garlic Bread BBQ Chicken
- Crockpot Shredded BBQ Chicken Sandwiches
Ingredients
- 2-4 chicken breasts
- 1 tsp each of salt, pepper, paprika
- 1 TBSP ranch dressing seasoning
- 1 TBSP minced garlic
- 1 TBSP vinegar
- BBQ Sauce I usually use Sweet Baby Ray’s
- Flour tortillas
- Shredded cheddar or mozzarella cheese
- Oil for frying
Instructions
- Spray a crockpot with cooking spray. Add chicken, minced garlic, vinegar, and all the seasonings to a crockpot.
- Add some BBQ sauce on top. I don’t use exact measurements for this part. I usually just do enough to cover the chicken, but you can really use as much as you’d like.
- Cook on high for 4 hours or low for 6 hours.
- Shred the chicken, stir well, and add a little bit more BBQ sauce if needed.
- Add some of the BBQ chicken and shredded cheese to a flour tortilla and roll up tightly.
- Add enough oil to cover the bottom of a pan and heat over medium heat. Once the oil is hot add the roll ups to the skillet. Cook on both sides until the tortillas are golden brown. Remove from oil and drain on paper towels. Dip in ranch and enjoy!