Ingredients

The following ingredients have 8 Servings
  • 2 cups shredded cooked chicken, (about 1 rotisserie chicken)
  • 3 oz cream cheese, softened ((I used the 1/3 less fat cream cheese & it worked great))
  • 1/4 cup fresh salsa
  • 1 lime, (juiced (about 2 Tablespoons))
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon minced garlic, (about 2 cloves)
  • 3 Tablespoons onion, (diced)
  • 1 cup shredded Mexican Cheese
  • 8 small fresh flour tortillas
  • Cooking spray
  • Coarse sea salt

Instruction

  • Preheat oven to 425 degrees. Line cookie sheet with parchment paper.
  • In a large bowl, combine everything up to the tortillas. Mix well.
  • To assemble: Fill 1 tortilla with 3 tablespoons of filling along the center. Leave a little room at one end to fold up. Fold up one end then roll tightly around filling. Place on prepared cookie sheet, seam side down. Repeat with remaining tortillas.
  • Spray all tortillas lightly with vegetable cooking spray. Grind coarse salt over the top.
  • Bake 20-22 minutes or until tortillas are lightly browned.
  • Serve with extra salsa and guacamole.