NUTRITION

SERVINGS

INGREDIENTS

4.5 oz cooked shredded chicken breast

0.75 oz shredded Monterey Jack cheese

3 medium corn tortillas

0.25 whole avocado

1 tbsp non-fat Greek yogurt

0.5 tsp chili powder

0.25 tsp garlic powder

0.25 tsp sea salt

1 tsp lime juice

1 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper.

• 2

  In a small mixing bowl, combine the shredded chicken with chili powder, garlic powder, and half of the sea salt.

• 3

  Warm the corn tortillas in the microwave for about 15 seconds until they are soft and pliable.

• 4

  Place a portion of the chicken and cheese in the center of each tortilla, roll them up tightly, and place them seam-side down on the prepared baking sheet.

• 5

  Lightly brush the tops of the tortillas with olive oil and bake for 12 to 15 minutes until the edges are golden and crisp.

• 6

  While the taquitos bake, mash the avocado in a small bowl with the Greek yogurt, lime juice, and the remaining sea salt until smooth.

• 7

  Remove the taquitos from the oven and serve immediately with the avocado crema for dipping.