1 boneless, skinless chicken breast
1 tbsp garlic powder
3/4 tbsp onion powder
1/2 tbsp olive oil
1/2 tbsp nutritional yeast (not the same as yeast for baking bread)
4 small corn tortillas
1/2 cup plain Greek yogurt optional
1/2 cup salsa optional
Directions: I use shredded crock pot chicken for this but you could also bake your chicken and then put it in the food processor with the garlic and onion powders, salsa, olive oil, and nutritional yeast. Blend until you have a well blended, crumbly mixture.
Warm the tortillas in the microwave, wrapping them in a wet paper towel. Get them nice and “pliable” so they don’t rip while you are rolling them.
Put about 1/4 of the chicken mixture on a tortilla, and roll it up. Place the taquitos in an oiled baking pan and spray the tops with olive oil using an oil mister/sprayer. This will give it a nice browned crunchiness.
Bake at 400 degrees until they are golden brown (About 20 minutes). Serve with salsa & Greek yogurt or avocado for dipping.
You could also make these in bulk and freeze them.