1 lbs skinless, boneless chicken breast
12 whole wheat flour tortillas
2 large stalks celery (finely chopped)
4 oz reduced fat cream cheese (room temp)
2 tbsp light butter (melted)
1 tsp garlic powder
1 tsp onion powder
1/3 cup Frank’s Red Hot Sauce (more or less to taste)
Cook chicken breasts by boiling in salt water for about 10 minutes, or until cooked through. Remove from water, place in a medium sized bowl, and shred with two forks.
Add cream cheese, butter, celery, garlic powder, onion powder, and hot sauce. Mix well to combine.
Preheat oven to 350 degrees, and line a large baking sheet with parchment paper or a silicone mat. Mist with cooking spray.
Spoon about 2-3 tbsp of chicken mixture onto a tortilla, and spread into a thin line down the center. Roll up tight and place on baking sheet. Continue with remaining tortillas.
Mist all of the rolled up taquitos with cooking spray and place in the oven. Bake for about 15 minutes. Flip over, and make for another 8-10 minutes, or until taquitos are golden brown.
Serve with extra celery and blue cheese dip, ranch dressing, or more Frank’s Red Hot sauce for dipping.
Entire recipe makes 6 servings
Serving size is 2 taquitos
Each serving = 6 Points*