I love Mexican food. A lot of it can be altered to make it low-carb too. On top of that, a lot of it is easy to make and it’s always delicious. I find this recipe and changed it a little to suit my tastes and bingo! It was amazing. Only took a few minutes to make and it was so yummy. The entire family enjoyed it as well. I already have a request in to make it again.
1.5 lbs shredded cooked chicken
2 cups of Mexican grated cheese
1/2 cup corn kernels
1 tablespoon of powdered garlic
3/4 cup salsa
1 teaspoon salt
1 container Chobani 0% Greek yogurt
1 Avocado, finely chopped
6 whole wheat flour tortilla shells
4 tablespoons cilantro, finely chopped
4 tablespoons olive oil
Pre-heat the oven to 400 degrees. Mix the chicken, cheese, corn, garlic, salsa, salt, yogurt, avocado and half of the cilantro in a large bowl. Stir until well mixed and delicious looking. Mix the olive oil, other half of the cilantro and a dash of garlic powder in a small bowl.
Use a large spoon to scoop the mixture into tortillas and wrap. Seal the wrap seam with olive oil. Then brush on top as well. Place the tortillas on a cookie sheet that’s been sprayed with non-stick cooking spray. Cook for 8-10 minutes or until tops are browned and the mixture is steaming.
Serve with additional salsa or cheese, if desired.