Tuesday, July 16, 2013

Crispy Chicken Tortilla Rollups

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.


Chobani said...

Nice work incorporating CHO into this tasty supper! YUM. Delicious!

Amy, @Chobani

Sharon said...

These were really good.

Rachel Rowell said...

Sharon, what oz size of yogurt?

Sharon said...

Rachel...I have no idea! Probably the larger family sized container.

Rachel Rowell said...

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.