Baked Chicken Taquitos

Baked chicken taquitos topped with fresh avocado, served with a side of salsa and Greek yogurt.
Number of portions: 4 Prep time: 15 minutes Total time: 50 minutes

 

Ingredients

  • 8 oz (227 g) raw boneless skinless chicken breast
  • ¼ cup 2% cream cheese, softened to room temperature
  • 2 tbsp partly skimmed mozzarella cheese, shredded
  • 1 medium green onion, thinly sliced
  • ⅛ tsp black pepper
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • ¼ tsp garlic powder
  • 4 5-inch (13 cm) soft corn tortillas
  • 1 large egg, beaten

Directions

  • Preheat oven to 400°F (200°C). Line one baking sheet with foil and one with parchment paper.
  • Place chicken breast on parchment-lined baking sheet. Bake for 18-20 minutes or until chicken is cooked through. Shred chicken using two forks; set aside.
  • In a medium bowl, mix together chicken, cream cheese, mozzarella, green onion, black pepper, chili powder, cumin, and garlic powder.
  • Warm the tortillas in the microwave for about 20 seconds to help prevent them from cracking.
  • Spoon about ¼ cup of the filling onto the centre of each tortilla and roll them up, leaving the ends open.
  • Brush the tops of the rolls with egg.
  • Place the taquitos seam side down on the foil-lined baking sheet.
  • Bake for about 15 minutes, flipping halfway through, or until taquitos are crispy and slightly brown.
Nutrient Per portion
Calories 147 kcal
Protein 16 g
Carbohydrates 8 g
Fat 6 g
Fibre 1 g
Sodium 151 mg

License

Icon for the Creative Commons Attribution 4.0 International License

The High Protein Cookbook for Muscle Health During Cancer Treatment Copyright © by Hillary Wilson; Anissa Armet; and Carla Prado is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

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