Chicken Spinach Flautas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 boneless, skinless Chicken breasts, cooked and shredded1/4 cup water1 teaspoon Paprika1 teaspoon Kosher Salt1 teaspoon Garlic Powder1 teaspoon ground Cumin1 teaspoon Chili Powder1 Jalapeno Pepper, minced3 cups Baby Spinach, chopped5 soft taco-size low carb tortillas2/3 cup monterey cheese, shredded1 teaspoon Olive Oil, or cooking spray
Preheat the oven to 450*F.
Mix together the chicken and seasonings.
Add ¼ cup of water, jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
Cut the tortillas in half. Spoon 1/10th of the chicken and spinach mixture along the long edge of a tortilla. Repeat with the cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy.
Serving Size: Makes 10 Flautas
Mix together the chicken and seasonings.
Add ¼ cup of water, jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
Cut the tortillas in half. Spoon 1/10th of the chicken and spinach mixture along the long edge of a tortilla. Repeat with the cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy.
Serving Size: Makes 10 Flautas
Nutritional Info Amount Per Serving
- Calories: 128.9
- Total Fat: 4.6 g
- Cholesterol: 36.0 mg
- Sodium: 213.8 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 3.3 g
- Protein: 15.4 g