Crispy Chicken Tortilla Rollups for #WeekdaySupper
For today's #WeekdaySupper, I’m sharing one of my all-time-favorite recipes: Crispy Chicken Tortilla Rollups. I originally shared this recipe for Cinco de Mayo in 2012, and it’s proven to be a very popular recipe with everyone who’s tried it. With Cinco de Mayo coming next week, I decided this dish deserves to be revisited! These spicy, cheesy tortilla rollups are perfect for hectic weeknights, because they’re a snap to prepare. They’re also family-friendly. Thanks to store-bought roasted chicken, the flavorful filling is ready in a matter of a minutes. It’s then rolled up inside flour tortillas that are brushed with a savory garlic-infused oil and sprinkled with cilantro, and chili powder: the colors of the Mexican flag. See? Perfect for Cinco de Mayo!
This recipe is easily adaptable too. Don’t like a lot of spice? Simply reduce the amount of (or even leave out) the diced jalapeno. Love cheese? Go ahead and add more! Feel free to have fun with this recipe, and get the family involved. Younger kids can help make the filling, while older kids can help with the stuffing and rolling. Because these flavorful rollups are baked instead of fried, you get two added bonuses: you'll save some calories, and avoid extra kitchen mess from splattering grease. Fair warning: don’t be surprised if these little taquitos become part of your regular dinner rotation like they have mine…because they’re downright addictive!
Crispy Chicken Tortilla Rollups
a Weekend Gourmet Original
1/3 cup canola oil + 2 grated garlic cloves
8-10 flour tortillas
2 tsp. dried cilantro
2 tsp. chili powder
For the filling:
6 ounces non-fat Greek yogurt
12 ounces cooked chicken, shredded [NOTE: a deli roasted chicken is perfect for this!]
1 cup co-jack cheese
½ cup corn kernels
1 small jalapeno or serrano pepper, seeded and finely chopped
1-2 green onions, sliced
2 garlic cloves, minced or grated
1/3 cup salsa
1 tsp. cumin
Juice of half a lime
Salt and pepper to taste
For the avocado-lime dipping sauce:
1 ripe avocado, peeled and mashed
6 ounces nonfat plain Greek yogurt
Juice and zest of one lime
1 tsp. dried cilantro
2-3 drops Tabasco
Salt & pepper to taste
Step 1: Preheat oven to 400. Add the filling ingredients to a large mixing bowl. Stir with a spatula or spoonula, until evenly mixed. Heat the 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.
Step 2: Assemble the tortillas by adding about 2 tbs. of the filling along the lower third of the 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 large rimmed baking sheet lined with parchment.
Step 3: Brush each tortilla rollup with the garlic oil and sprinkle with the salt, dried cilantro, and chile powder. Bake for 8-10 minutes, flipping over halfway through cooking so both sides brown and crisp nicely. Serve on a platter with guacamole, salsa, and/or sour cream on the side for dipping. Make the dipping sauce and serve it in a decorative serving bowl on the side.
These rollups are sensational! They feature a crispy, flavorful outside…and a gooey, spicy inside. I love the hint of sweetness that the corn kernels add, as well as the slight tang from the yogurt and lime juice. These taquitos also make a fantastic addition to gameday spreads -- simply cut them in half for easier eating. Since there’s two of us at my house, I’ve found that these rollups freeze and reheat well too. Spicy, crispy, cheesy and comforting? Sign me up!
If you're like me, you're always on the lookout for easy, delicious #WeekdaySupper meals -- dinners that come together quickly and taste like a million bucks. This week's #WeekdaySupper participants are sharing some fantastic recipes, many of which can be prepared in 30 minutes or less! Check them out...there's sure to be some new additions to your #WeekdaySupper rotation.