Baked Chicken Firecrackers

 Looking for a healthy make-ahead recipe that is great for dinner but also excellent for lunch on the go?  These Baked Chicken Firecrackers fit the bill perfectly!

I was so surprised by this recipe. I thought it was going to be good but I didn’t expect that we would LOVE these as much as we did. These little baked roll ups are full of “good for you” ingredients and are perfect for freezing and grabbing for lunch. If you have access you a toaster oven to reheat, even better. You use about a cup of cheese in the recipe but it makes 12! It’s very reasonable in terms of fat and calories.   Make the whole filling recipe and then freeze a few of these before baking, wrapped tightly in cling film and placed into a large ziploc bag. I served mine with a sweet chili sauce which was amazing, but they would be great with plum sauce or my creamy avocado lime dip.

*Want to make these vegetarian?  Replace the chicken with 2 cups of cooked Quinoa!

Baked Chicken Firecrackers

BAKED CHICKEN FIRECRACKERS

(makes 12, serves 6-8)

1 Tbsp. oil

2 chicken breast

1 Tbsp. oil

1 onion, chopped

1 clove garlic, minced

1 red pepper, finely chopped

1 (14oz) can black beans, drained and rinsed

1 cup frozen corn

1 bunch cilantro, chopped

1 tsp. chili powder

1/2 tsp. cumin

1 tsp. salt (or to taste)

pepper, to taste

1 c. Monterey Jack cheese

appx. 12 flour tortillas

(sweet chili, plum sauce or creamy avocado lime dip to serve)

 

DIRECTIONS

  1. Preheat oven to 400-degrees
  2. Heat oil over medium heat in large skillet.
  3. Cut up chicken into small pieces. Saute in oil until cooked through then add onion, garlic, and red pepper. Saute until onions become soft, about 5 minutes.
  4. Add the black beans, corn, cilantro, and seasonings. Heat through for about 4 minutes.
  5. Stir in the cheese and remove from heat.
  6. Drain any excess liquid from the mixture.
  7. Spoon about 3 Tbsp. of the chicken mixture into the middle of each tortilla (forming a line down the middle). Roll up each tortilla tightly to look like a taquito.
  8. Place each roll-up on a cookie sheet and lightly spray each one with cooking spray.
  9. Bake until crispy (about 10-12 minutes).

Serve with sweet chili sauce, plum sauce or the Creamy Avocado Lime dip (recipe below.)

TO FREEZE: Cook filling completely. Spoon into wraps and roll up.

Wrap tightly in cling film and then place in a large ziploc bag. Bake when ready to eat.

 

CREAMY AVOCADO LIME DIP

Whiz all this goodness up in your blender:

1 ripe avocado, pitted and flesh removed

1/2 cup plain greek yogurt or sour cream

Juice of 1 lime

Salt to taste

 

Поделиться в соц. сетях

Нравится

Leave a Reply

Your email address will not be published. Required fields are marked *