Healthy Chicken and Roasted Red Pepper Taquitos
3 chicken breasts (cooked & shredded)
1 tbsp cumin
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 cup chicken broth
6 green onions (chopped)
1 roasted red pepper (peeled & diced)
1 1/2 cups shredded cheddar cheese (or Mexican blend)
8 low-carb tortillas, such as LaTortilla Factory
Preheat the oven to 425 degrees.
Heat a large skillet to medium heat, add the chicken and season with the cumin, cayenne pepper, and salt.
Once the chicken is evenly coated in seasonings, add the chicken broth and green onions. Cook until the chicken broth is fully cooked off (about 5 minutes) then mix in the roasted red peppers.
Heat the tortillas in a paper towel in the microwave until soft (about 15 seconds).
Fill each tortilla with 2 tbsp cheese and about 1/4 cup of chicken mixture, roll up and place fold-side down on a greased baking sheet. Spray each tortilla roll with cooking spray. Bake at 425 degrees until golden, about 15 minutes, flipping after 10 minutes.
If desired, serve with guacamole, salsa, lime slices, and sour cream.