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.