Ingredients
8
8 servings
- •0.25 cup butter
- •0.25 cup all-purpose flour
- •0.25 cup minced onion
- •0.25 cup chopped black olives
- •2 tablespoons lemon juice
- •1 tablespoon oil
- •0.25 teaspoon ground paprika
- •0.125 teaspoon ground black pepper
- •0.125 teaspoon salt
- •1.5 cups cooked shredded chicken
- •oil for frying, or as needed
- •8 flour tortillas
- •toothpicks
Instructions
- Melt butter in a skillet over medium heat; stir in flour until smooth. Add onion; cook and stir until onion is softened, 5 to 10 minutes. Add black olives, lemon juice, 1 tablespoon oil, paprika, black pepper, and salt; cook and stir until heated through, about 2 minutes.
- Stir in chicken; remove the skillet from heat and cover.
- Heat oil in a large, heavy saucepan or deep fryer over medium-high heat.
- Fill tortillas with chicken mixture. Roll tortilla around filling and secure with a toothpick.
- Working in batches, fry rolled tortillas in hot oil until browned, about 2 minutes. Use a slotted spoon or tongs to transfer tortillas to a paper towel-lined plate; serve warm.
Nutritional Facts
Per 8 servings
- Calories: 345
- Carbohydrate: 31g
- Fat: 19g
- Fiber: 2g
- Protein: 12g
- Sugar: 0g
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