Family packs of chicken breasts were on sale at my local grocery store so I wanted to come up with some new recipes to make use of them. I was inspired by my early recipe for baked flautas except I used chicken instead of ground beef. If you don’t have chicken breast you could use about 6-8 boneless, skinless chicken thighs. Once cooled, I popped them in ziploc bags and tossed them in the freezer to have on hand for lunches in the future. These wraps are a good size so one is enough for a quick lunch or dinner, may be served with a salad or some spanish rice on the side. I like them with sour cream and fresh salsa.
Baked Chicken Flautas
2 chicken breasts, cubed
1 tbsp oil
1 jar of salsa (maybe a little less)
6 large whole wheat tortillas
3 cups or more of fresh baby spinach (or substitute about a 2/3 cup of thawed, frozen spinach)
1 1/2 cups of shredded cheese of your choice (Monteray Jack is a classic)
Add some tex-mex seasoning if you like them spicier.
Sauté the chicken until no longer pink. Add salsa and spinach and cook until spinach is wilted. Spoon onto tortillas, top with cheese, roll up, brush with olive oil, and bake at 350 degrees for about 10 minutes. Serve with sour cream and/or salsa.