Crispy Chicken Tortilla Rollups With Spicy Avocado Crema Recipe 455

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CRISPY CHICKEN TORTILLA ROLLUPS WITH SPICY AVOCADO CREMA RECIPE - (4.5/5)



Crispy Chicken Tortilla Rollups with Spicy Avocado Crema Recipe - (4.5/5) image

Provided by Julee

Number Of Ingredients 28

FILLING:
12 ounces shredded cooked chicken
1/2 cup jack cheese
1/2 cup cheddar cheese
1/2 cup corn kernels
1 to 2 sliced green onions
2 garlic cloves, grated or minced
1/3 cup salsa
1 teaspoon cumin
juice of half a lime
1 teaspoon salt
Serrano pepper, seeded and finely diced
1 container Chobani 0% Greek yogurt
TORTIILAS:
Flour tortillas
GARLIC OIL:
1/3 cup canola oil
2 grated garlic clove
TOPPING SEASING:
Salt
Dried Cilantro
Chipotle Chile Powder
AVOCADO CREAMA:
1 Large ripe avocado, mashed until creamy
1 container Chobani 0% Greek yogurt
Juice of half a lime
1/2 teaspoon salt
1/2 teaspoon chipotle chile powder

Steps:

  • Preheat oven to 400˚F. Combine all Filling Ingredients together Heat canola oil and 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 paper 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. *TIP: Sprinkle the tops with green cilantro and red chili powder since that's the colors of Mexico's flag. While the rollups bake, make the avocado cream: Mixing all ingredients well to thoroughly combine and scoop into a pretty serving bowl.

SPICY CHICKEN TORTILLA ROLL UPS



Spicy Chicken Tortilla Roll Ups image

I came across this recipe on a recipe blog website some time ago. Thankfully I wrote it down because I cant remember the site I got it from. When I made this I knew this was a keeper. Good for a snack or appetizer or any function.

Provided by Linda Pulley

Categories     Poultry Appetizers

Time 55m

Number Of Ingredients 12

2 lb chicken breasts, boneless and skinless
1 14 oz can of rotel diced tomatoes drained.
12 oz soft cream cheese
1 c shredded cheddar cheese or monterey jack
2 tsp minced garlic
3 tsp chili powder
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp garlic salt
1/4 c chopped cilantro
6 scallions with the white and green parts chopped
8 large flour tortillas

Steps:

  • 1. Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder. Add chicken to a large skillet with 1 cup of water. Cover and cook on medium high heat until cooked through. You can add more water if necessary. Once the chicken is cooked, cool and shred with 2 forks.
  • 2. In a large mixing bowl combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro, and scallions. Mix well; add cooled shredded chicken and stir together.
  • 3. Lay out tortillas and divide mixture evenly on the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla up tightly. Do not fold in the ends like you would a burrito but leave them free. Use a sharp knife and cut into 1 inch thick slices then transfer to a serving platter. Refrigerate until you serve.

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