Crispy Chicken Tortilla Roll Ups

This is one of Dan and my favorite recipes. I hadn't made it in a while, so last night I decided it was time again!  I never do the part where you put them in the oil, I just bake them in the oven. don't put the oil on it and sprinkle it with dried cilantro either. they are perfectly delicious out of the oven. No need to add any deep fried nasties to a perfectly delicious and dare I say healthy meal.
I use whole wheat tortilla shells and fresh cilantro.
Enjoy, we always do!

Ingredients

• 1/3 cup canola oil + 2 grated garlic cloves
• 8-10 flour tortillas
• 2 tsp. dried cilantro
• 2 tsp. chili powder

For the filling:

• 6 ounces non-fat Greek yogurt
• 12 ounces cooked chicken, shredded [NOTE: a deli roasted chicken is perfect for this!]
• 1 cup co-jack cheese
• ½ cup corn kernels
• 1 small jalapeno or serrano pepper, seeded and finely chopped
• 1-2 green onions, sliced
• 2 garlic cloves, minced or grated
• 1/3 cup salsa
• 1 tsp. cumin
• Juice of half a lime
• Salt and pepper to taste

For the avocado-lime dipping sauce:

• 1 ripe avocado, peeled and mashed
• 6 ounces nonfat plain Greek yogurt
• Juice and zest of one lime
• 1 tsp. dried cilantro
• 2-3 drops Tabasco
• Salt & pepper to taste

Step 1: Preheat oven to 400. Add the filling ingredients to a large mixing bowl. Stir with a spatula or spoonula, until evenly mixed. Heat the  canola oil and two grated garlic cloves in a small saucepan over med heat. When the oil is hot, turn off the heat and let the garlic infuse into the oil for 5-10 minutes.

Step 2: Assemble the tortillas by adding about 2 tbs. of the filling along the lower third of the flour tortillas -- feel free to sprinkle with a bit more cheese on top if you like it extra cheesy! Roll up and place seam side down on a large rimmed baking sheet lined with parchment.

Step 3:  Brush each tortilla rollup with the garlic oil and sprinkle with the salt, dried cilantro, and chile powder. Bake for 8-10 minutes, flipping over halfway through cooking so both sides brown and crisp nicely. Serve on a platter with guacamole, salsa, and/or sour cream on the side for dipping.
Make the dipping sauce and serve it in a decorative serving bowl on the side.