Baked Chicken Taco Rolls

Servings: 12 Rolls

Nutrition per roll (excluding toppings): 110 Calories, 10g Carbohydrates, 2g Fat, 14g Protein, 1g Sugar

By Deanna Hill

 

Ingredients

 

12 Corn Tortillas  (I used blue and yellow corn tortillas)

1.5 Pounds Boneless skinless chicken breast

½ Cup Shredded cheese

2 cups Chicken stock

3 Cloves garlic, crushed

2 tsp Chili powder

1 tsp Onion powder

½ tsp Cumin

½ tsp salt

 

Topping suggestions

 

Shredded lettuce

Sliced tomatoes

Sliced or diced onion

Avocado or guacamole

Salsa

 

Directions

 

Pre-heat oven to 375 degrees

 

1.  Place chicken breasts in a large pan and cover with chicken stock

2. Add the crushed garlic, chili powder, onion powder, salt and cumin

3. Turn burner to medium high heat and cover pot.  Simmer for 20-25 min until chicken is cooked through and begins to pull apart with a fork

4. Move chicken to a bowl and shred

5. Heat a fry pan on medium heat and place a tortilla in the pan and heat just until it is pliable

6. Remove the tortilla from the heat, add chicken and cheese and roll up.  Place seam side down on a parchment lined baking sheet.  Repeat process with the remaining tortillas

7. Lightly spray the rolls with olive oil spray (or you can lightly brush if you do not have a sprayer)

8. Place in oven and bake for approx. 30-35 min until tortillas are golden and crispy

9. Remove from oven and serve with desired toppings

 

If you prefer, you can cook the chicken in a crockpot on low for about 4 hours, or high for 2 hours.  If you would like to use an instapot, cook 11 minutes on high.