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Cheesy Chicken Rolled Tacos

by Claire Nolan

Inspired by sixsistersstuff.com

Ingredients

for 8 servings

  • ½ teaspoon
    paprika
  • ½ teaspoon
    chili powder
  • ½ teaspoon
    cumin
  • 1 ½ teaspoons
    oregano
  • 1 teaspoon
    garlic powder
  • 1 teaspoon
    onion powder
  • 1 teaspoon
    salt
  • ½ teaspoon
    pepper
  • olive oil, to taste
  • 2 boneless, skinless chicken breasts
  • 4 oz
    cream cheese (110 g)
  • ¾ cup
    cheese blend (80 g)
  • 12 flour tortillas
    Calories 381
    Fat 16g
    Carbs 36g
    Fiber 1g
    Sugar 1g
    Protein 20g

Estimated values based on one serving size.

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Preparation

  1. Preheat oven to 400˚F (200˚C).
  2. In a bowl, add the paprika, chili powder, cumin, oregano, garlic powder, onion powder, salt, and pepper and mix to combine.
  3. Place the chicken breasts on a parchment paper-lined baking sheet.
  4. Drizzle with olive oil, pour half of the seasoning over the chicken and spread on both sides of the chicken. Save the remaining seasoning for later.
  5. Bake for 30 minutes, flipping halfway, or until the internal temperature of the chicken reaches 165˚F (75˚C).
  6. Shred cooked chicken.
  7. Add cream cheese, cheese blend, and remaining seasoning. Mix well.
  8. Place a couple of scoops of the chicken mixture across the bottom third of a flour tortilla.
  9. Roll up tightly and place on a baking sheet.
  10. Bake for another 15 minutes, or until golden and crispy.
  11. Enjoy!
 

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