Ingredients

The following ingredients have 4 Servings
  • 1 medium zucchini (grated)
  • 2 teaspoons coconut oil
  • 1 1/4 pound chicken ( or tempeh pulsed in a food processor or diced very fine)
  • 1 cup organic corn
  • 1/2 cup chicken broth
  • 3 tablespoons chili powder
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon chipotle chili powder
  • 1/2 teaspoon salt
  • 24 organic corn tortillas (I use the smaller sprouted corn)
  • 6 ounces cheddar cheese (shredded)
  • olive oil spray
  • Lime Dipping Sauce
  • 3/4 cup 2% Greek Yogurt
  • 2 tablespoons lime juice
  • 2 tablespoons water
  • 1- 2 teaspoons garlic (minced (to taste))
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chipotle chile powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground black pepper

Instruction

  • Preheat oven to 420 degrees. Line a baking sheet with parchment paper and spray well with olive oil spray.
  • Shred zucchini using a food processor or box grater. Place a colander over a bowl and place zucchini in colander. Sprinkle well with salt and allow to sit for 10 minutes.
  • Heat coconut oil in a large skillet. Add zucchini, chicken, corn, chicken broth, chili powder, onion powder, garlic powder, cumin, chipotle chili powder and salt. Cook until the chicken is cooked through.
  • Working one at a time, heat tortillas in a dry skillet then spread 1/4 cup of chicken mixture and top with cheese. Roll tightly into a cigar shape and place on prepared baking sheet. Repeat with the remaining tortillas. Spray well with oill.
  • Bake for 15 to 18 minutes, until crispy and brown.
  • Sauce
  • Combine all ingredients in a small bowl. Refrigerate until serving.