Best Recipes for Zesty Chicken Tortillas

Ingredients:

* 1 lb shredded rotisserie chicken

* 2 chipotle peppers in adobo, minced

* Juice of 2 limes

* 1/4 cup chopped cilantro

* 12 small corn tortillas

* Cotija cheese and diced onion for topping

Instructions:

1. In a bowl, combine chicken, chipotle peppers, lime juice, and cilantro. Mix well.

2. Heat tortillas in a dry skillet until pliable.

3. Fill each tortilla with the chicken mixture.

4. Top with cotija cheese and diced white onion.

Prep/Cook Time & Servings: 15 minutes total. Serves 4.

Ingredients:

* 1.5 lbs grilled chicken breast, sliced

* 1 large ripe mango, diced

* 1/4 cup sweet chili sauce

* 1 tbsp sriracha (or to taste)

* 4 large flour tortillas

* 1 cup shredded purple cabbage

Instructions:

1. Combine mango and sweet chili sauce in a small bowl. Add sriracha and mix.

2. Warm the large flour tortillas slightly.

3. Layer the tortilla with sliced chicken and shredded cabbage.

4. Drizzle generously with the spicy mango sauce and roll tightly.

Prep/Cook Time & Servings: 20 minutes total. Serves 4.

Ingredients:

* 2 cups cooked, shredded chicken

* 1 can (10 oz) cream of chicken soup

* 1 cup sour cream

* 1/4 cup pickled jalapeños, chopped

* 1 cup shredded Monterey Jack cheese

* 8 flour tortillas (medium size)

* 1/2 cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).

2. Mix soup, sour cream, jalapeños, and chicken broth to form the sauce base.

3. Stir half the cheese and all the shredded chicken into 1 cup of the sauce.

4. Fill and roll tortillas with the chicken mixture, placing seam-side down in a baking dish.

5. Pour the remaining sauce over the top, sprinkle with the rest of the cheese, and bake for 25 minutes until bubbly.

Prep/Cook Time & Servings: 45 minutes total. Serves 4-6.

Ingredients:

* 1 lb marinated and grilled chicken thigh, sliced

* 4 large pitas or thick tortillas

* 1/2 cup Tzatziki sauce

* 1/4 cup chopped Kalamata olives

* 1/2 cup diced tomato

* 1/2 cup thinly sliced cucumber

* Fresh oregano and lemon zest for garnish

Instructions:

1. Warm the pitas/tortillas briefly.

2. Spread Tzatziki sauce evenly across the center of each wrap.

3. Layer with sliced chicken, tomatoes, cucumbers, and Kalamata olives.

4. Fold or roll tightly and sprinkle with fresh oregano and lemon zest.

Prep/Cook Time & Servings: 25 minutes total. Serves 4.

Ingredients:

* 1.5 cups cooked, diced chicken breast

* 1 cup shredded pepper jack cheese

* 1/4 cup fresh cilantro, chopped

* Zest and juice of 1 lime

* 4 large flour tortillas

* 2 tbsp oil or butter for cooking

Instructions:

1. In a bowl, mix the chicken, pepper jack cheese, cilantro, lime juice, and zest.

2. Place half the mixture on one side of a large tortilla. Fold the other half over to create a half-moon.

3. Heat a skillet over medium heat with oil or butter.

4. Cook quesadillas for 3-4 minutes per side until golden brown and the cheese is melted. Slice into wedges.

Prep/Cook Time & Servings: 18 minutes total. Serves 2-3.

Ingredients:

* 1 cup shredded chicken

* 1/4 cup cream cheese, softened

* 1 tbsp Nashville hot seasoning blend

* 1/2 tsp cayenne pepper

* 8 small flour tortillas

* Oil for frying

* Ranch dressing for dipping

Instructions:

1. Combine shredded chicken, cream cheese, Nashville hot seasoning, and cayenne pepper until evenly mixed.

2. Spoon a small amount of the filling onto one edge of each tortilla and roll tightly into a flute shape. Secure with a toothpick if necessary.

3. Heat 1 inch of oil in a deep skillet to 350°F (175°C).

4. Fry the flautas in batches for 3-4 minutes until golden and crispy. Drain on paper towels and serve immediately with Ranch dressing.

Prep/Cook Time & Servings: 35 minutes total. Serves 4.

Ingredients:

* 1 lb chicken breast, diced

* 1 tbsp Moroccan spice blend (Ras el Hanout)

* 1/4 cup chopped dried apricots

* 1/4 cup toasted slivered almonds

* 4 large whole wheat tortillas

* 1/2 cup plain yogurt (for sauce)

Instructions:

1. Season chicken with the Moroccan spice blend and sauté until fully cooked.

2. Warm the tortillas.

3. Fill the tortillas with the spiced chicken, chopped apricots, and slivered almonds.

4. Drizzle lightly with plain yogurt before rolling up tightly.

Prep/Cook Time & Servings: 30 minutes total. Serves 4.

Ingredients:

* 8 oz cream cheese, softened

* 1/2 cup buffalo wing sauce

* 1/4 cup ranch dressing

* 2 cups shredded cooked chicken

* 6 large spinach tortillas

* 1 cup shredded cheddar cheese

Instructions:

1. In a medium bowl, combine cream cheese, buffalo sauce, and ranch dressing until smooth.

2. Stir in the shredded chicken and cheddar cheese.

3. Spread the mixture evenly across each spinach tortilla, leaving a small border.

4. Roll the tortillas up tightly and wrap in plastic wrap. Chill for at least 2 hours.

5. Slice into 1-inch thick pinwheels before serving.

Prep/Cook Time & Servings: 15 minutes prep, 2 hours chill. Serves 6-8 (appetizer).

Ingredients:

* 2 cups pulled smoked chicken (tossed in BBQ sauce)

* 1 cup cooked rice (Jasmine or brown)

* 1/2 cup black beans, rinsed

* 1/4 cup corn kernels

* 4 extra-large burrito-sized tortillas

* 1/2 cup shredded Colby Jack cheese

Instructions:

1. Warm the tortillas slightly to make them pliable.

2. Layer the center of each tortilla with rice, black beans, and corn.

3. Top with the BBQ smoked chicken mixture and shredded cheese.

4. Fold in the sides, then tightly roll from the bottom up to form a sealed burrito. Grill or toast briefly to seal.

Prep/Cook Time & Servings: 20 minutes total. Serves 4.

Ingredients:

* 1 lb ground chicken

* 1/2 cup peanut sauce (store-bought or homemade)

* 1 tbsp soy sauce

* 8 crisp corn tortillas (tostada shells)

* 1 cup shredded carrots

* 1/4 cup chopped peanuts

* Lime wedges for serving

Instructions:

1. Brown the ground chicken in a skillet. Drain any excess fat.

2. Stir in the peanut sauce and soy sauce until the chicken is well coated and heated through.

3. Place a serving of the chicken mixture onto each tostada shell.

4. Garnish with shredded carrots and chopped peanuts. Serve with lime wedges.

Prep/Cook Time & Servings: 20 minutes total. Serves 4.

Ingredients:

* 1/2 lb ground chicken

* 1/4 lb spicy chorizo sausage, crumbled

* 1/2 onion, diced

* 1/4 cup salsa verde

* 8 corn tortillas (thick cut for sopes base)

* Refried beans, cotija cheese, and crema for topping

Instructions:

1. Sauté chorizo and onion until cooked. Add ground chicken and brown completely. Drain fat.

2. Stir in salsa verde and heat through.

3. Fry or bake the thick corn tortillas until slightly crispy and pliable.

4. Spread a thin layer of refried beans on the tortilla, top with the chorizo-chicken mix.

5. Finish with a crumble of cotija cheese and a drizzle of crema.

Prep/Cook Time & Servings: 35 minutes total. Serves 4.

Ingredients:

* 1.5 cups diced cooked chicken

* 1/2 cup sun-dried tomatoes, chopped

* 1/3 cup crumbled feta cheese

* 1/4 cup chopped fresh parsley

* 1 tbsp olive oil

* 8 soft flour tortillas (small)

* Red wine vinaigrette dressing (optional drizzle)

Instructions:

1. In a bowl, toss the chicken with sun-dried tomatoes, feta cheese, parsley, and olive oil.

2. Warm the soft tortillas.

3. Fill the tortillas with the Mediterranean chicken mixture.

4. Drizzle lightly with red wine vinaigrette for an extra zing before serving.

Prep/Cook Time & Servings: 15 minutes total. Serves 4.