Baked Chicken Taquitos
INGREDIENTS
12 oz cooked shredded chicken breast
1/2 teaspoon ground cumin
1/2 teaspoon ground chili powder
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
2 teaspoons fresh lime juice
1 cup shredded cheddar or Mexican blend cheese (4 oz)
4 cutdacarb flatbreads, each cut into 4 pieces (like a cross)
Optional Toppings (not included in total Block count):
+ shredded lettuce
+ pico de gallo
+ guacamole (3 tbsp = 1 Block)
+ light sour cream (3.5 tbsp = 1 Block)
+ chopped green onion
+ crumbled cotija (0.75 oz = 1 Block)
+ salsa, for dipping
INSTRUCTIONS
Preheat the oven to 425 degrees F. Spray a large baking sheet with nonstick cooking spray and set aside.
In a medium bowl, combine the shredded chicken with the cumin, chili powder, salt, garlic powder, paprika, and fresh lime juice. Stir until chicken is well coated with the seasonings. Stir in the shredded cheese.
Place a heaping tablespoon of the chicken and cheese mixture in the center of each cutdacarb piece and roll it up tightly. Place the taquito, seam side down on the prepared baking sheet. Repeat until you have 16 taquitos.
Spray the taquitos generously with nonstick cooking spray. Bake for 10 minutes or until taquitos are golden brown and crispy. Remove from the oven and serve warm with desired toppings.