Ingredients
8
8 servings
- •½ teaspoon paprika
- •½ teaspoon chili powder
- •½ teaspoon cumin
- •1 ½ teaspoons oregano
- •1 teaspoon garlic powder
- •1 teaspoon onion powder
- •1 teaspoon salt
- •½ teaspoon pepper
- •olive oil, to taste
- •2 boneless, skinless chicken breasts
- •4 oz cream cheese
- •¾ cup cheese blend
- •12 flour tortillas
Instructions
- Preheat oven to 400˚F (200˚C).
- In a bowl, add the paprika, chili powder, cumin, oregano, garlic powder, onion powder, salt, and pepper and mix to combine.
- Place the chicken breasts on a parchment paper-lined baking sheet.
- Drizzle with olive oil, pour half of the seasoning over the chicken and spread on both sides of the chicken. Save the remaining seasoning for later.
- Bake for 30 minutes, flipping halfway, or until the internal temperature of the chicken reaches 165˚F (75˚C).
- Shred cooked chicken.
- Add cream cheese, cheese blend, and remaining seasoning. Mix well.
- Place a couple of scoops of the chicken mixture across the bottom third of a flour tortilla.
- Roll up tightly and place on a baking sheet.
- Bake for another 15 minutes, or until golden and crispy.
- Enjoy!
Nutritional Facts
Per 8 servings
- Calories: 377
- Carbohydrate: 36g
- Fat: 16g
- Fiber: 1g
- Protein: 20g
- Sugar: 1g
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