Crispy Chicken Tortilla Rollups with Spicy Avocado Crema

By Julee

These bake up golden crisp in the oven, with a nice flavor boost from the garlic-infused oil, salt, and spices sprinkled on top. The filling is slightly creamy from the yogurt and cheese...with a bit of heat from the salsa and Serrano pepper.

Ingredients

• 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

Preparation

Step 1

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.