10 December 2013

Baked Chicken Roll Ups

We love roasted chicken and during the winter we have one about every other Sunday.  Even though I have a large number of go to recipes for the left over chicken I'm always thrilled to come up with something new that we both enjoy.  Well last night I experimented and I'm happy to say they turned out Wonderful. I even have to confess I had the last one today for lunch straight out of the fridge and it was good.  The options with these are limitless and the big guy has already put in a request for something similar with beef, but no matter what other ingredients you add or subtract from below, in my opinion the garlic oil brushed on top is mandatory. 

First, saute diced garlic in olive oil for approximately one to two minutes.  Remove from heat and set aside.

Shred some of your roasted chicken.  I shredded about two cups, mainly white meat but some dark also.

                            Homemade salsa, sour cream, diced onion and shredded cheese.  I used Colby.
                                                                    Mix all ingredients.
 Spread 2-3 tablespoons of mixture on the bottom third of flour wraps. Brush both sides with the garlic oil and sprinkle cumin, smoked paprika and salt on top.
                                          Bake at 400 degrees for 10-12 minutes, turning once.

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