Clean Eating Taquitos
(Makes 48 taquitos)
Ingredients
3-1/2 lbs. boneless, skinless chicken breasts
4 tbsp. garlic powder
4 tbsp. onion powder
1 cup clean salsa (use mild if kids will be eating these!)
2 tbsp. olive oil
2 tbsp. nutritional yeast (Not the same as yeast for baking bread)
4 packs (12 count) small, clean, corn tortillas
Directions
Step 1 – Bake the chicken breasts in the oven at 350 with half of the onion and garlic powder sprinkled on them.
Step 2 – Cut off any unwanted parts and put the cooled chicken breasts into a food processor.
Step 3 – Add the rest of the garlic and onion powders, salsa, olive oil, and nutritional yeast. Blend until you have a well blended, “crumbly dough” looking mixture.
Step 4 – Warm the tortillas in the microwave, wrapping them in a wet paper towel. Get them nice and “pliable” so they don’t rip while you are rolling them. They will be hot, so don’t burn yourself!
Step 5 – Put about 1 tbsp. of meat on a tortilla, and roll up like you are rolling a carpet.
Step 6 – Place the taquitos in an oiled baking pan and spray the tops with olive oil using an oil mister/sprayer. This will give you the browned crunchiness that everyone loves in a taquito.
Step 7 – Bake at 400 degrees F. until they are golden brown. (About 20 minutes, but the time can vary from oven to oven. So keep an eye on them)
Step 8 – Cool and serve with salsa for dipping!
Note: These freeze well. To eat after freezing, defrost overnight in the fridge and then warm in the oven. You can microwave them, but they get soggy.
Eat and Enjoy!
Nutritional Content
1 serving = 1 taquito
Calories: 164
Total Fat: 7 gm
Saturated Fats: 1 gm
Trans Fats: 0 gm
Cholesterol: 14 mg
Sodium: 192 mg
Carbohydrates: 19 gm
Dietary fiber: 7 gm
Sugars: 3 gm
Protein: 7 gm
Estimated Glycemic Load: 22
NOTE: Nutritional Information on this recipe is definitely an estimate. I had to guess on a lot of things and the food choices at NutritionData.com did not exactly match what I used here.
(Makes 48 taquitos)
Ingredients
3-1/2 lbs. boneless, skinless chicken breasts
4 tbsp. garlic powder
4 tbsp. onion powder
1 cup clean salsa (use mild if kids will be eating these!)
2 tbsp. olive oil
2 tbsp. nutritional yeast (Not the same as yeast for baking bread)
4 packs (12 count) small, clean, corn tortillas
Directions
Step 1 – Bake the chicken breasts in the oven at 350 with half of the onion and garlic powder sprinkled on them.
Step 2 – Cut off any unwanted parts and put the cooled chicken breasts into a food processor.
Step 3 – Add the rest of the garlic and onion powders, salsa, olive oil, and nutritional yeast. Blend until you have a well blended, “crumbly dough” looking mixture.
Step 4 – Warm the tortillas in the microwave, wrapping them in a wet paper towel. Get them nice and “pliable” so they don’t rip while you are rolling them. They will be hot, so don’t burn yourself!
Step 5 – Put about 1 tbsp. of meat on a tortilla, and roll up like you are rolling a carpet.
Step 6 – Place the taquitos in an oiled baking pan and spray the tops with olive oil using an oil mister/sprayer. This will give you the browned crunchiness that everyone loves in a taquito.
Step 7 – Bake at 400 degrees F. until they are golden brown. (About 20 minutes, but the time can vary from oven to oven. So keep an eye on them)
Step 8 – Cool and serve with salsa for dipping!
Note: These freeze well. To eat after freezing, defrost overnight in the fridge and then warm in the oven. You can microwave them, but they get soggy.
Eat and Enjoy!
Nutritional Content
1 serving = 1 taquito
Calories: 164
Total Fat: 7 gm
Saturated Fats: 1 gm
Trans Fats: 0 gm
Cholesterol: 14 mg
Sodium: 192 mg
Carbohydrates: 19 gm
Dietary fiber: 7 gm
Sugars: 3 gm
Protein: 7 gm
Estimated Glycemic Load: 22
NOTE: Nutritional Information on this recipe is definitely an estimate. I had to guess on a lot of things and the food choices at NutritionData.com did not exactly match what I used here.
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