Sunday, April 20, 2014

Crispy Chicken Tortilla Rollups

*** Recipes Tutorials ***

Crispy Chicken Tortilla Rollups ~ Brushed with garlic & cilantro oil and baked to a crisp. The creamy chicken filling is delish!
  • 12 ounces shredded cooked chicken
  • ½ cup jack cheese
  • ½ cup cheddar cheese
  • ½ cup corn kernels
  • 1-2 sliced green onions
  • 2 grated or minced garlic cloves
  • ⅓ cup salsa
  • 1 tsp. cumin
  • juice of half a lime
  • 1 tsp. salt
  • finely diced seeded Serrano pepper
  • 1 container Chobani 0% Greek yogurt.
Garlic oil:
  • ⅓ cup canola oil
  • 2 grated garlic clove
  • Topping Seasoning:
  • Salt
  • Dried Cilantro
  • Chipotle Chile Powder
Avocado Cream:
  • 1 Large ripe avocado, mashed until creamy
  • 1 container Chobani 0% Greek yogurt
  • Juice of half a lime
  • ½ tsp. salt
  • ½ tsp. chipotle chile powder
  1. Preheat oven to 400
  2. Combine all Filling Ingredients together
  3. Heat canola oil and 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.
  4. Assemble the tortillas by adding about 2 tbs. of the filling along the lower third of 8-10 flour tortillas — feel free to sprinkle with a bit more cheese on top if you like it extra cheesy!
  5. Roll up and place seam-side-down on a baking sheet lined with parchment paper
  6. Brush the tortilla rollups with the garlic oil and sprinkle with salt, dried cilantro, and chipotle chile powder.
  7. Bake for 8-10 minutes, flipping over halfway through cooking so both sides are able to brown and crisp.
  8. While the rollups bake, make the avocado cream: Mixing all ingredients well to thoroughly combine and scoop into a pretty serving bowl.

*** Recipes Tutorials ***


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