Can y’all believe it’s May already?! This year is really flying! May is a fun month because it’s beautiful weather, the last month of school, and there are lots of holidays! Memorial Day and Mother’s Day are the two biggies, but you also have some fun less-renowned ones like Star Wars Day, May Day, and of course Cinco De Mayo!
In this house, we LOVE Mexican food. Hardly a week goes by where we don’t eat a Mexican dish at least once for dinner. I don’t really need an excuse to eat tasty Mexican food because I’ll eat it any day of the year. But, if we’re gonna celebrate a random holiday by eating Mexican food and drinking margaritas, well then I guess I’m in!
I absolutely love the filling for this rollup. It’s creamy, cheesy, and is just exploding with flavor from all the ingredients like salsa, corn, and lime juice. All that creamy goodness is wrapped in a crispy tortilla that is baked, so it’s healthier than the fried stuff you’ll get at a restaurant. This is a dish you’ll definitely want to serve at your Cinco De Mayo party 🙂
- 12 ounces shredded cooked chicken
- 1/2 cup jack cheese
- 1/2 cup cheddar cheese
- 1/2 cup corn kernels
- 1-2 sliced green onions
- 1/3 cup salsa
- 1 tsp. cumin
- the juice of half a lime
- 1 tsp. salt
- a finely diced seeded serrano pepper (you can leave this out if you want it less spicy)
- 1 container Chobani 0% Greek yogurt
- 1/3 cup canola oil
- 2 grated or minced garlic cloves
- 8 large flour tortillas
- Dried cilantro, to taste
- Chili powder, to taste
- Preheat oven to 400.
- Make the chicken filling by combining the first 11 ingredients (chicken through yogurt) in a large bowl.
- Heat 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.
- Assemble the tortillas by adding about 2 tbs. of the filling along the lower third of 8 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 greased baking sheet.
- Brush the tortilla rollups with the garlic oil and sprinkle with salt, dried cilantro, and chile powder.
- Bake for 8-10 minutes, flipping over halfway through cooking so both sides are able to brown and crisp.
Source: The Weekend Gourmet