Step 1: Preheat oven to 400. Make the chicken filling by combining the following ingredients in a bowl: 12 ounces shredded cooked chicken, 1/2 cup jack cheese, 1/2 cup cheddar cheese, 1/2 cup corn kernels, 1/2 cup black beans, 1-2 sliced green onions, 2 grated or minced garlic cloves, 1/3 cup salsa, 1 tsp. cumin, the juice of half a lime, 1 tsp. salt, a finely diced seeded serrano pepper (I didn't add this), and 1 container Chobani 0% Greek yogurt.
Step 2: Heat 1/3 cup 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. 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! Roll up and place seam-side-down on a baking sheet lined with parchment or a silpat.
Step 3: Brush the tortilla rollups with the garlic oil and sprinkle with salt, dried cilantro, and chipotle chile powder. Bake for 8-10 minutes, flipping over halfway through cooking so both sides are able to brown and crisp.
5 comments:
Nice work incorporating CHO into this tasty supper! YUM. Delicious!
Amy, @Chobani
These were really good.
Sharon, what oz size of yogurt?
Rachel...I have no idea! Probably the larger family sized container.
I was the only one to like this. I don't think james is a big fan of anything that tastes at all like lemon or lime. I added the bigger container of yogurt and it seemed like too much. I couldn't really get the roll ups crispy because it was too liquidy.
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