Crispy Chicken Tortilla Rollups

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Crispy Chicken Tortilla Rollups ~ Brushed with garlic & cilantro oil and baked to a crisp. The creamy chicken filling is delish!

Ingredients
Filling:

• 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

Instructions

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.

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