Wednesday, September 26, 2012

Crispy Baked Chicken Tortilla Roll-Ups

Joyously Domestic just celebrated its 100th post last week!  What a thrill to be able to write and share stories and recipes from my humble life.  And, the fact that I've come to have some pretty amazing loyal readers (as well as lots of new visitors each day) who stop by and read my musings and ramblings is the icing on the cake!  I thank you so very much.

I came across a yummy-sounding recipe for Crispy Chicken Tortilla Rollups on The Weekend Gourmet's blog awhile back that I have been dying to try.  I recently took the plunge and made these this week for my family.  They turned out fabulous!  I had to share here on JD. 

I, of course, made some changes.  For some reason, I can never just follow a recipe to a tee!  But, I did follow her concept and technique.  I highly recommend trying these for yourself!  And, although the recipe does call for brushing the tortillas with some garlic-infused oil after rolling, I love that these are baked and not fried!

Serves 4 - 6.


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.)
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


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!

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1 comment :

  1. These sound good! And I love that they are baked. I appreciate you sharing this recipe.