Super good meal for lunch, these are small rolled tacos filled with chicken, cheese, cream cheese, and much more!


Recipe Summary

45 mins
1 hr 15 mins
30 mins
12 tacos


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

  • Mix oregano, onion powder, salt, paprika, chili powder, cumin, and pepper together in a bowl until well combined.

  • Place chicken breasts on the prepared baking sheet and drizzle with olive oil. Spread 1/2 of the seasoning mixture on both sides of chicken.

  • Bake in the preheated oven, flipping halfway through cooking time, until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), about 30 minutes. Remove from the oven and transfer chicken to a cutting board. Leave the oven on, and line baking sheet with a fresh piece of parchment paper.

  • Shred cooked chicken with 2 forks and transfer to a bowl. Mix in Mexican cheese, cream cheese, and remaining seasoning blend until well combined. Place a couple of scoops of the mixture across the bottom 1/3 of a tortilla. Roll up tightly and place on the prepared baking sheet. Repeat with remaining mixture and tortillas.

  • Bake in the preheated oven until golden and crispy, about 15 minutes.

Nutrition Facts

500 calories; protein 21.7g; carbohydrates 56g; fat 20.7g; cholesterol 58.2mg; sodium 867mg. Full Nutrition