Crispy Chicken and Corn Roll-Ups
Carrot and Celery Sticks
Ingredients
- 1½ cups shredded rotisserie chicken
- ¼ tsp salt
- ⅛ tsp pepper
- ½ tsp chili powder
- 2 burrito-size flour tortillas
- ½ cup corn kernels (1 ear corn)
- ½ cup shredded Monterey Jack cheese
- 1 Tbsp olive oil
- ⅓ cup sour cream
- ½ cup fresh salsa
Instructions
- Preheat oven to 350°F. Toss together chicken, salt, pepper, and chili powder.
- Place tortillas on a clean surface; top one third of each tortilla with chicken, corn, and cheese. Roll up into tight cylinders.
- Cook tortillas in hot oil 2 to 3 minutes per side or until tortillas are browned and cheese is melted.
- Serve with sour cream and salsa.
Side Dish Ingredients
- 2 carrots, cut into sticks
- 2 stalks celery, cut into sticks
Side Dish Instructions
- Serve carrot and celery sticks on each plate.
Kid-Friendly Meal Plan
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