Crispy Chicken Tortilla Rollups

Crispy Chicken Tortilla Rollups

Crispy Chicken Tortilla Rollups

Ingredients

  • 1/3 cup canola oil + 2 grated garlic cloves
  • 8-10 flour tortillas
  • 2 tsp. dried cilantro
  • 2 tsp. chili powder

For the filling:

  • 6 ounces non-fat Greek yogurt
  • 12 ounces cooked chicken, shredded [NOTE: a deli roasted chicken is perfect for this!]
  • 1 cup co-jack cheese
  • ½ cup corn kernels
  • 1 small jalapeno or serrano pepper, seeded and finely chopped
  • 1-2 green onions, sliced
  • 2 garlic cloves, minced or grated
  • 1/3 cup salsa
  • 1 tsp. cumin
  • Juice of half a lime
  • Salt and pepper to taste
For the avocado-lime dipping sauce:
  • 1 ripe avocado, peeled and mashed
  • 6 ounces nonfat plain Greek yogurt
  • Juice and zest of one lime
  • 1 tsp. dried cilantro
  • 2-3 drops Tabasco
  • Salt & pepper to taste
Instructions:
  1.  Preheat the oven to 400. Add the filling ingredients to a large mixing bowl. Stir with a spatula or spoonula, until evenly mixed. Heat the canola oil and two grated garlic cloves in a small saucepan over med heat. When the oil is hot, turn off the heat and let the garlic infuse into the oil for 5-10 minutes.
  2. Assemble the tortillas by adding about 2 tbs. of the filling along the lower third of the flour tortillas — feel free to sprinkle with a bit more cheese on top if you like it extra cheesy! Roll up and place seam side down on a large rimmed baking sheet lined with parchment.
  3. Brush each tortilla rollup with the garlic oil and sprinkle with the salt, dried cilantro, and chile powder.Bake for 8-10 minutes, flipping over halfway through cooking so both sides brown and crisp nicely. Serve on a platter with guacamole, salsa, and/or sour cream on the side for dipping.
  4. Make the dipping sauce and serve it in a decorative serving bowl on the side.

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