Ingredients
- 2 tbsp avocado oil
- 1/2 small onion, diced
- 2 large carrots, diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 1lb ground chicken
- 1/3 cup blue cheese dressing (or ranch)
- 1/2 cup buffalo sauce
- 1 cup shredded mozzarella cheese
- 12 corn tortillas
Instructions
- Preheat oven to 350F and line two baking sheets with parchment paper.
- Heat a saute pan over medium-high heat. Add oil.
- Once hot, add onion, carrots, and celery. Cook 6-7 minutes or until softened.
- Add in garlic and ground chicken, cook another few minutes until no longer pink.
- Turn off heat, drain any excess liquid. Stir in blue cheese and buffalo sauce.
- Line tortillas up on baking sheets. Add 1/2 cup meat mixture to one side of each tortilla, and top that with a sprinkle of mozzarella cheese.
- Place in oven for 3 minutes, and once cheese is melted, fold tortillas in half using the cheese as the ‘glue’ to help the tortilla stay folded.
- Bake for 20-25 minutes or until golden. Enjoy!
Category: dinner, lunch, meal-prep, gluten-freeMethod: bakeCuisine: MexicanDiet: Gluten Free
