Chipotle Chicken Roll-Ups

We spend at least 3 nights a week at the soccer field, so sometimes our meals have to be portable. This meal is the first of my “Bento-To-Go” series, which are just that: to-go meals in a bento box. Serve along side some carrots + hummus, and your favorite fruit for a balanced and simple to-go meal.

Chipotle Chicken Roll-Ups

Print Recipe
Serves: 4-6 Cooking Time: 20 minutes


  • 8 ounce cream cheese
  • 8-10 low carb tortilla wraps
  • 1 small can chipotles in adobo sauce
  • 1 lb deli sliced chicken breast
  • 1 cup fresh spinach leaves
  • Cellophane wrap



Allow cream cheese to come to room temperature.


Add 2 tbsp of adobe sauce and one chipotle (diced) to cream cheese. Mix until well combined. Add another chipotle if you prefer more heat.


Spread chipotle cream cheese mixture evenly on tortillas.


Place layer of deli chicken on top cream cheese.


Layer spinach leaves on top of chicken.


Starting on one end, roll tortillas tightly and wrap in cellophane.


With a sharp knife, cut 1/2 slices of roll-up. (I leave cellophane on until ready to eat; it helps the roll-up hold their shape.)

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