Description
Delicious baked tortilla rolls filled with shredded chicken and vegetables, perfect for a quick meal!
Ingredients
Scale
- 2 cups shredded boneless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 4 green onions, thinly sliced
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp salt
- 8 large flour tortillas
- ½ cup sour cream
- 1 lime, juiced
- hot sauce to taste
Instructions
- Preheat your oven to 400°F (200°C). In a large bowl, mix together shredded chicken, black beans, bell peppers, green onions, chili powder, cumin, garlic powder, and salt.
- Lay a tortilla on a clean surface and place about two tablespoons of the filling in the center. Fold in the sides and roll tightly. Repeat with remaining tortillas and filling.
- Arrange egg rolls seam-side down on a greased baking sheet. Brush lightly with oil for crispiness.
- Bake for 20-25 minutes until golden brown, flipping halfway through for even cooking.
- While baking, combine sour cream, lime juice, and hot sauce in a small bowl for dipping sauce. Adjust hot sauce according to your spice preference.
- Serve warm with the dipping sauce on the side.
Notes
- Adjust the amount of hot sauce based on your spice preference.
- These can be made ahead of time and frozen before baking for a quick meal later.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 60mg