Crispy Chicken Tortilla Roll Ups
Description
These delicious baked roll ups are just in time to celebrate Cinco de Mayo. They are so easy and quick to prepare, they make a perfect weeknight meal. They are spicy (if you want them to be), cheesy and gooey on the inside and crispy and full of flavor on
Ingredients
1/3 c. canola oil
2 garlic cloves, grated
8-10 flour tortillas
2 t. dried cilantro
2 t. chili powder
fFlling:
6 oz. non-fat Greek yogurt
12 oz. cooked chicken, shredded (rotisserie chicken is perfect)
1 c. colby jack cheese
½ c. corn kernels, fresh, frozen or canned corn that has been drained
1 small jalapeno or serrano pepper, seeded and finely chopped
2 green onions, sliced
2-3 garlic cloves, minced or grated
1/3 c. salsa
1 t. cumin
freshly squeezed juice from 1/2 lime
salt and pepper, to taste
Avocado-lime dipping sauce:
1 ripe avocado, peeled and mashed
6 oz. non-fat plain Greek yogurt
freshly squeezed juice and zest of one lime
1 t. dried cilantro
2-3 drops Tabasco sauce
salt and pepper, to taste
Directions
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Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
Place filling ingredients in a large mixing bowl. Stir until evenly mixed.
Heat canola oil and grated garlic cloves in a small saucepan over medium heat. When oil is hot, turn off the heat and let garlic infuse into the oil for 5-10 minutes.
To assemble tortillas, add 2 T. filling along the lower third of the flour tortillas. Sprinkle with more cheese on top if desired. Roll up; place seam side down on prepared baking sheet.
Brush each tortilla rollup with the garlic oil; sprinkle with salt, dried cilantro, and chili powder.
Bake 8-10 minutes, flipping over halfway through cooking so both sides brown and crisp nicely.
While tortilla roll ups are baking, mix the ingredients together for the avocado-lime dipping sauce.
Serve roll ups with the avocado-lime dipping sauce, guacamole, salsa, and/or sour cream on the side, for dipping.