If you are no newbie to Pinterest, you know that not all recipes on pinterest turn out. I have had some doozies myself :) – but a few weeks ago I found a winner. I have made it 3 times already and love it. Its very easy to whip up and filling. Our kids ate it well but we did have to push them a bit. I think it is something that over time they will get use to more – they were just a bit unsure of it at first since it wasn’t our typical “turkey burger taco seasoning” type taco.
So here goes. (Note: My version is a little different than the original pinner)
12 ounces (2 cups) shredded chicken
**a quick way to get this ingredient is to buy a pre-cooked rotisserie chicken from your local deli. I have honestly enjoyed the convince of using those verses cooking a fryer myself and doing all that prep work. BJ’s (kinda like costco) here offers hormone/antibiotic free versions too, if that is something you desire.**
1 cup shredded cheese (I used cheddar as well as a jack mix, it honestly is up to you what you throw in)
1/2 cup corn kernels (I just used a half a can)
1-2 sliced green onions (optional)
2 grated or minced garlic cloves
1/3 cup salsa
Juice from half a lime
1 tsp. real salt
1 Container Chobani 0% Greek Yogurt (its like a cup worth?)
Dried or Spice Cilantro for topping (optional)
Homemade Tortilla’s or just regular white flour tortilla’s (totally up to you! – we’ve used both) – fajita size works best
- Pre-heat your oven to 400F.
- Mix up the Chicken, Cheese, Corn, Green Onions, Garlic, Salsa, Lime Juice, Salt and Yogurt all together in a large bowl. It will become a thick chicken-ish mixture with a bunch of stuff inbetween ;-) – looks gross but I promise its good.
- Stuff 2 Tbs. of this mixture into each tortilla.
- Roll the tortilla up and place it seam side down onto a sprayed baking sheet (I used my pampered chef cooking stone)
- One batch of this stuff makes like 12-15 tortilla’s
- Using a silicone brush paint on some extra virgin olive oil over the top of your tortilla’s that are now rolled up and placed onto your baking sheet. Sprinkle some salt and cilantro over top of your tortilla’s.
- Bake them for 8-10 minutes (or longer, depending on your oven) until they turn crispy, slightly brown on the edges. If you are using white tortilla’s this will be easier to tell than whole grain ones… but in the end you just want to have the outside of the tortilla crunchy and firm… not soggy.
Also you really do not need to measure your ingredients exactly. I just throw my stuff in :) – I dont use measuring cups. Eying it is just as good ;-) – but for the first time maybe follow this exact and then just tweak to your liking.
These are not spicy either, which is nice… Baby Reed ate one for lunch today (cut up into small pieces).
Enjoy!! Also for the whole grain tortilla recipe I used in my recipe, you should check out the Bread Becker’s Recipe book. Its only like $6.00!! I use it any time I bake :)
Tip for tortilla making… when I make my tortilla mixture, I will create the balls of dough and set them onto an oiled plate… this way I can prep the dough balls in bulk batches without getting my hands very dirty each time I place one onto my tortilla maker. This makes the process go much smoother IMO.
I also just use my hands to mix up the tortilla dough. Way easier that way… just a little messy…