chicken tortillas recipe

Hey there, friends!

It’s Monday, and while it’s still winter, today’s partly sunny skies and a pleasant weather here , have me craving something light yet satisfying. With the sun shining, it’s the perfect day to whip up some delicious chicken tortillas that are both comforting and refreshing.

Why I Love This Recipe

Chicken tortillas are a go to in my kitchen. They’re versatile, easy to prepare, and you can customize them with whatever you have on hand. Plus, they’re a hit with both kids and adults alike. I remember a few years ago when the first time I made these, I was in a rush, had some leftover chicken, and decided to throw it together with some tortillas and veggies. The result? A family favorite was born!

What You’ll Need

• Flour tortillas (4 large) – I love using soft flour tortillas because they hold everything together so well, but corn tortillas work too if you prefer!
• Cooked chicken breast (2 cups, shredded or chopped) – Leftover rotisserie chicken works wonders here. It’s quick, juicy, and packed with flavor.
• Avocado (1 ripe, sliced) – I always go for a perfectly ripe avocado—creamy and rich, it adds a buttery texture to every bite.
• Baby spinach (1 cup) – I prefer baby spinach over lettuce for its mild flavor and extra nutrients.
• Cream cheese or sour cream (4 tablespoons) – Cream cheese makes these extra creamy, but sour cream gives it a nice tangy kick!
• Tomato salsa (4 tablespoons) – Fresh salsa is best, but a good-quality store-bought one saves time and still tastes amazing.
• Grated cheese (1 cup, your choice) – I’m a sucker for a Cheddar-Monterey Jack mix, but go with whatever makes your taste buds happy.
• Corn chips (A handful, slightly crushed) – Adds that perfect little crunch! Trust me, you don’t want to skip this.
• Salt and pepper (to taste) – Because seasoning is everything!

Instructions

1. Prepare Your Workspace

Lay a tortilla flat on a clean surface. Using a knife or scissors, make a single cut from the center of the tortilla to the edge, like you’re starting to slice a pie.

2. Layer the Goodness

Imagine your tortilla divided into four quarters:

• In one quarter, spread the cream cheese or sour cream.
• In the next, place the shredded chicken and season with a pinch of salt and pepper.
• In the third quarter, add the salsa and crushed corn chips.
• Finally, in the last quarter, layer the avocado slices and grated cheese.

Cooking Instructions

Alright, now here’s the fun part—cooking these beauties to crispy, melty perfection!

3. Fold Like a Pro

Now that all your delicious layers are in place, it’s time to fold.

• Take the first quarter and fold it over the second.
• Then, fold that over the third.
• Finally, fold it over the fourth, creating a neat, layered triangle.

It might feel a little awkward at first, but trust me, once you get the hang of it, you’ll be folding tortillas like a pro!

4. Get That Golden Crisp

Now, grab a pan and heat it over medium heat. No need for a ton of oil—just a light spray or a teaspoon of butter will do.

• Place your folded tortilla in the pan and let it cook for about 2-3 minutes on one side.
• Flip it carefully (a spatula works great for this) and cook the other side for another 2-3 minutes, until golden brown and crispy.

💡 Pro Tip: Press down gently with the spatula to ensure all those layers stick together and the cheese melts into a gooey dream!

5. Time to Dig In

Once your tortilla is golden and crisp, transfer it to a plate and let it cool for just a minute—if you can wait that long! 😆

• Slice it in half or quarters, whatever feels right.
• Serve it up with extra salsa, a dollop of sour cream, or even a side of guacamole if you’re feeling fancy!

And that’s it! You’ve just made a killer chicken tortilla with crispy edges, gooey cheese, and all the best flavors in every bite. Enjoy!

1. Can I make these tortillas ahead of time?

Absolutely! If you want to prep ahead, you can assemble the tortillas, fold them, and store them in an airtight container in the fridge for up to 24 hours. When you’re ready to eat, just cook them as usual. If you need to store cooked tortillas, keep them in the fridge and reheat them in a pan or oven to get that crispy goodness back—microwaving will make them a bit soft, but they’ll still taste amazing!

2. What are some good substitutions if I don’t have all the ingredients?

No worries! This recipe is super flexible:

• Tortillas: You can swap flour tortillas for corn tortillas if you prefer a more traditional taste.
• Chicken: Shredded rotisserie chicken is my favorite shortcut, but grilled or even canned chicken works.
• Cheese: Use whatever you have—Cheddar, Monterey Jack, mozzarella, or even a dairy-free alternative.
• Veggies: Spinach is great, but lettuce, arugula, or even shredded cabbage can work too!
• Sauces: No salsa? Try hot sauce, taco sauce, or even a drizzle of ranch for a twist.

Tips and Variations for the Best Chicken Tortillas

Here are some of my favorite tips and twists to make these chicken tortillas even better. Whether you want to spice things up or just use what you have in the fridge, I’ve got you covered.

Tips for Perfect Tortillas

• Don’t overfill! I know it’s tempting to pack in all the good stuff, but too much filling makes folding tricky and can lead to a messy situation. Less is more!
• Low and slow is key. Cooking these on medium heat ensures they get golden and crispy without burning. Trust me, patience pays off!
• Press them gently. Once in the pan, use a spatula to gently press down. This helps the cheese melt and keeps everything nice and compact.

Fun Variations to Try

• Make it spicy! Add some sliced jalapeños or a sprinkle of chili flakes for an extra kick. Spicy salsa works too!
• Go Tex-Mex. Swap out the cream cheese for refried beans and add a little taco seasoning to the chicken.
• Cheese lovers unite! Mix different cheeses—Cheddar, mozzarella, even a little crumbled feta if you’re feeling adventurous.
• Breakfast twist. Swap the chicken for scrambled eggs and add some crispy bacon or chorizo for a delicious morning treat.
• Crunch factor. Those crushed corn chips are a must, but you can also use crushed nacho chips or even toasted sunflower seeds for a unique twist.

Storage and Reheating

Alright, so you made a batch of these delicious chicken tortillas, but somehow against all odds you have leftovers. No worries! Here’s how to keep them fresh and tasty.

Storing Leftovers

• Refrigerate: Place any leftover tortillas in an airtight container and store them in the fridge for up to 3 days. If possible, keep the tortillas separate from any fresh toppings like avocado or salsa to avoid sogginess.
• Freeze for Later: Want to save them for another day? Wrap each tortilla individually in plastic wrap or aluminum foil, then pop them into a freezer-safe bag. They’ll last up to 2 months this way!

Reheating for That Freshly Made Taste

• Pan Method (Best Option!): Heat a skillet over medium heat and warm each tortilla for about 2-3 minutes per side until crispy and hot. This keeps the texture just right—crispy outside, melty inside.
• Oven Method: Preheat your oven to 350°F (175°C), wrap the tortillas loosely in foil, and bake for 10-12 minutes until heated through.
• Microwave (Quick Fix!): If you’re in a hurry, microwave them for 30-45 seconds, but be warned—the tortillas might turn a little soft.

💡 Pro Tip: If reheating from frozen, let them thaw in the fridge overnight before warming them up. If you’re in a rush, just pop them straight into the pan over low heat until warmed through!

What to Serve With It

So you’ve got your crispy, cheesy chicken tortillas ready to go—now let’s talk about what to serve on the side to make this meal even more delicious! Here are my favorite pairings that never fail:

1. Zesty Guacamole & Salsa

You can’t go wrong with a bowl of fresh guacamole and some extra salsa for dipping. I like to keep my guac simple—just mashed avocado, a squeeze of lime, a little salt, and some diced tomatoes. If you’re feeling fancy, add a pinch of garlic powder or some finely chopped red onion. Trust me, it’s worth the extra step!

2. Crunchy Side Salad

A light and crisp salad balances out the cheesy goodness of the tortillas perfectly. I usually toss together romaine lettuce, cherry tomatoes, sliced radishes, and a tangy lime vinaigrette. It’s fresh, quick, and adds a nice contrast to the warm tortillas.

3. A Refreshing Drink

Pairing these tortillas with the right drink makes all the difference! If you’re in the mood for something light, a cold agua fresca (like watermelon or cucumber-lime) is super refreshing. If it’s a chill night, I might go for a classic margarita or an ice-cold Mexican beer—because, hey, why not?

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