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Crispy Baked Chicken Tortilla Roll-Ups
Crispy Baked Chicken Tortilla Roll-Ups
- Recipe Submitted by Kosher on 05/02/2014
Category: Lunch/Snacks, Chicken, Main Dish, Rolls
Ingredients List
- 2 - 3 cooked chicken breasts (or the meat from a rotisserie chicken), shredded with a fork
- 1 cup shredded cheese (I used a fiesta blend)
- 1/3 cup corn kernels
- 1/4 cup canned black beans, rinsed and drained
- 2 green onions, cleaned and sliced
- 3 garlic cloves, peeled and grated or minced
- 1/3 cup salsa
- Handful of fresh cilantro, chopped
- 1 teaspoon cumin
- Zest and juice of 1 lime
- Jalapeno pepper, seeded and diced (optional)
- 1 small container of plain Greek yogurt (mine was 5.3 oz.)
- Salt
- 8 - 10 medium-size flour tortillas
- 1/3 cup canola oil
- Cumin, chili powder, minced fresh (or dried) cilantro or dried oregano, for sprinkling on top of roll-ups prior to baking
Directions
Preheat oven to 400 degrees.
Combine the chicken, cheese, corn, black beans, green onions, 1 grated clove of garlic, salsa, cumin, lime zest and juice, jalapeno pepper (if using), fresh cilantro, pinch of salt and yogurt in a bowl. Set aside.
Heat the canola oil along with the other 2 grated garlic cloves in a small saucepan over medium heat.
Once the oil is hot, turn off the heat and allow the garlic to infuse the oil for about 10 - 15 minutes.
In the meantime, assemble the roll-ups by placing 2 - 3 tablespoons of the chicken mixture on a tortilla and rolling it up. In addition to the 1 cup of shredded cheese called for to be combined into the chicken mixture, I sprinkled a little more on top of the filling in each tortilla before rolling up.
Place the roll-ups seam side down on a baking sheet lined with parchment paper.
Once the oil has set for 10 - 15 minutes, brush each roll-up with the garlic oil.
Lightly sprinkle the tops with the spice(s) of your choice.
I did a little cumin, some chili powder and some finely chopped cilantro. Sprinkle a tiny bit of kosher salt on each roll-up, as well.
Bake for 12 - 15 minutes or until the roll-ups reach desired crispness. Flip each roll-up over halfway through baking to ensure even browning and crisping on both sides.
Serve as-is or with any combination of toppings you prefer. We like shredded lettuce, diced tomato, sour cream, cilantro and a little more sliced green onions.
NOTE: If you have any chicken filling leftover, save to make a quesadilla the next day for yourself for lunch!
Combine the chicken, cheese, corn, black beans, green onions, 1 grated clove of garlic, salsa, cumin, lime zest and juice, jalapeno pepper (if using), fresh cilantro, pinch of salt and yogurt in a bowl. Set aside.
Heat the canola oil along with the other 2 grated garlic cloves in a small saucepan over medium heat.
Once the oil is hot, turn off the heat and allow the garlic to infuse the oil for about 10 - 15 minutes.
In the meantime, assemble the roll-ups by placing 2 - 3 tablespoons of the chicken mixture on a tortilla and rolling it up. In addition to the 1 cup of shredded cheese called for to be combined into the chicken mixture, I sprinkled a little more on top of the filling in each tortilla before rolling up.
Place the roll-ups seam side down on a baking sheet lined with parchment paper.
Once the oil has set for 10 - 15 minutes, brush each roll-up with the garlic oil.
Lightly sprinkle the tops with the spice(s) of your choice.
I did a little cumin, some chili powder and some finely chopped cilantro. Sprinkle a tiny bit of kosher salt on each roll-up, as well.
Bake for 12 - 15 minutes or until the roll-ups reach desired crispness. Flip each roll-up over halfway through baking to ensure even browning and crisping on both sides.
Serve as-is or with any combination of toppings you prefer. We like shredded lettuce, diced tomato, sour cream, cilantro and a little more sliced green onions.
NOTE: If you have any chicken filling leftover, save to make a quesadilla the next day for yourself for lunch!
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