Chicken Tortilla Roll-ups

This week I found a yummy looking recipe for “Chicken Tortilla Roll-ups and Avocado Crema” on Pinterest from “The Weekend Gourmet.”

You can find the original recipe here.

The heart of the recipe is the creamy Greek yogurt. I personally do not like yogurt, so I tried to think of an alternative that could keep the consistency and flavor of yogurt. I decided to try the recipe with hummus.
I also try to avoid super spicy food since I am breastfeeding, so I chose a spicy Red Pepper Hummus from Trader Joe’s to take the place of both the yogurt and the serrano pepper. The other modification I made was using corn tortillas instead of flour. Since corn tortillas are not as soft as flour, I heated two tortillas at a time for 10-15 second in the microwave before filling them with the chicken.

Here is the original recipe along with my modifications in italic text.

Chicken Tortilla Roll-ups

12 ounces shredded cooked chicken

1/2 cup jack cheese and 1/2 cup cheddar cheese (I just used 1 cup of colby jack to make this step a little easier)

1/2 cup corn kernels (I used frozen and just heated them for 30 seconds in the microwave before adding them to the chicken filling)

1-2 sliced green onions (I only used the white parts and chopped them finely)

2 grated or minced garlic cloves (I minced my garlic)

1/3 cup salsa

1 tsp. cumin

the juice of  half a lime

1 tsp. salt

a finely diced seeded serrano pepper (DID NOT USE)

and 1 container Chobani 0% Greek yogurt (replaced with 1/2 container of Red Pepper Hummus)

Step 1: Preheat oven to 400. Make the chicken filling by combining the above listed ingredients in a bowl.

1/3 cup oil (I used olive oil)

2 garlic cloves (I minced mine again)

Step 2: ( I LOVED this step and it really gave the roll-ups a delicious “kick.”) Heat the 1/3 cup 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. Set aside until step 4.

Step 3: If you are using corn tortillas, heat them two at a time in the microwave for 10-15 seconds before assembly. Assemble the tortillas by adding about 2 tbs. of the filling along the lower third of the tortillas. Roll up and place seam-side-down on a baking sheet lined with parchment.

Step 4: Brush the tortilla rollups with the garlic oil you made earlier and sprinkle with salt, dried cilantro, and chipotle chile powder. (I used a mexican blend of spices instead of the chipotle chili powder and I did not use dried cilantro because my husband does not like it).

Step 5: Bake for 8-10 minutes, flipping over halfway through cooking so both sides are able to brown and crisp. While you wait, make the avocado crema dipping sauce.

Avocado Crema

1 ripe avocado

 container of Chobani 0% plain yogurt (I used the other 1/2 of the red pepper hummus container)

the juice of half a lime

1/2 tsp. salt

1/2 tsp. chipotle chile powder (I used my Mexican blend)

To make: Add one large ripe avocado to a bowl and mash until creamy. Add the hummus, lime juice, salt, and chipotle chili powder (or any Mexican spice blend). Stir well to thoroughly combined.

Enjoy!