Crispy Chicken Tortilla Roll-ups & Spicy Avocado Crema
Yields: 8-10 roll-ups
Ingredients:
- Chicken Filling
- 12 ounces shredded cooked chicken
- 1 can black beans, rinsed and drained
- 1/2 cup Monteray Jack cheese
- 1/2 cup cheddar cheese
- 1/2 cup corn
- 1-2 sliced green onions
- 2 minced garlic cloves
- 1/3 cup salsa
- 1 tsp. cumin
- juice of half a lime
- 1 tsp. salt
- a finely diced seeded Serrano pepper
- 8-ounce container of fat-free Greek yogurt
- 1/3 cup oil
- 2 minced garlic cloves
- salt
- dried cilantro
- chipotle chile powder
- Avocado Crema
- one large ripe avocado
- 8-ounce container of fat-free Greek yogurt
- juice of half a lime
- 1/2 tsp. salt
- 1/2 tsp. chipotle chile powder
Directions:
- Preheat oven to 400° F.
- Combine the Chicken Filling ingredients in a bowl.
- Heat oil and two minced 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.
- Assemble the tortillas by adding about 2 TBSP of the filling along the lower third of 8-10 flour tortillas.
- Roll up and place seam-side-down on a baking sheet lined with parchment.
- Brush the tortilla roll-ups with the garlic oil and sprinkle with salt, dried cilantro, and chipotle chile powder.
- Bake for 8-10 minutes cooking until both sides are brown and crisp.
- Sprinkled with cilantro and red chili powder.
Avocado Crema
- Add avocado to a bowl and mash until creamy.
- Add one container of yogurt, the juice of half a lime, 1/2 tsp. salt, and 1/2 tsp. chipotle chile powder.
- Combine thoroughly and put into a bowl and serve with tortillas.