a simple recipe :: rolled chicken tacos {allergen-free}

We all love having some super simple, well-liked recipes in our nightly dinner repertoire. If 4 out of the 5 in my family like a recipe, it’s a keeper for sure. And this is one that 4 of us like as is and my youngest likes with just a little tweak. So it’s a big winner for us.  And I frequently cook a chicken in the crock pot so I love to find recipes that used precooked chicken.  This would also be super simple to make with a store bought rotisserie chicken.

I have made a few changes to this recipe over time and I have to say, it’s nothing like a taco except that it’s rolled in a tortilla. If I am describing the flavor, I’d say it’s more like a chicken pot pie rolled in a tortilla–not a Mexican or spicy flavor at all.

Rolled Chicken Tacos
First melt 1/4 cup of butter in a pan over medium heat, then add 1.4 cup of flour stirring to make a roux. Stir in 1/4 cup diced onion.

Add 2T lemon juice, 1T olive oil, and 1/8 teaspoon each paprika, salt and pepper. Stir well and add 1 cup chicken broth, stirring until thickened. Add 2 cups shredded chicken and combine. Add more broth if it’s too thick to spread.

Spread 1/4-1/3 cup mixture onto a tortilla and then roll up and place on a cookie sheet.  Repeat until you’ve used up all the mixture–it should make 8-10 rolled tacos.  I like to lightly spray these with olive oil and then bake at 350F for about 20 minutes.

Serve with a simple veggie and dinner is served!  ***If you sub the butter for a dairy-free version, this recipe is dairy, egg, peanut and tree nut-free.  If you sub the flour for corn meal and use corn tortillas, this recipe is also gluten-free.