Rolled Tacos

Name: Rolled Tacos
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 24
Cuisine: Mexican
Ingredients: 340 grams black olives, drained; 24 6-inchs (6 inch) flour tortillas; 454 grams salsa; 5 boneless, skinless chicken breasts; 59 milliliters vegetable oil

Rolled Tacos is a dairy free recipe with 24 servings. This recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 163 calories, 8g of protein, and 7g of fat. 524 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes roughly 1 hour. Many people really liked this Mexican dish. If you have olives, chicken breasts, salsa, and a few other ingredients on hand, you can make it.

Instructions

Boil chicken breasts for 20 minutes or until they are thoroughly cooked.

Ingredients you will need

Chicken Breast

Drain breasts well and let cool. Use an electric food processor or manually shred the chicken and set aside.

Ingredients you will need

Whole Chicken

Equipment you will use

Food Processor

Use an electric food processor or blender to puree the olives. In a mixing bowl, combine salsa, olives, and chicken.

Ingredients you will need

Whole Chicken

Olives

Salsa

Equipment you will use

Food Processor

Mixing Bowl

Blender

Heat tortillas in microwave for about 20 to 30 seconds.

Ingredients you will need

Tortilla

Equipment you will use

Microwave

Place 1 to 2 tablespoons of the chicken mixture into the center of each warmed tortilla and roll the tortillas tightly, using toothpicks to keep them closed.

Ingredients you will need

Tortilla

Whole Chicken

Roll

Equipment you will use

Toothpicks

Heat oil in skillet over a high heat. When the oil is hot, place the rolled taco into the oil and deep fry until lightly browned.

Ingredients you will need

Cooking Oil

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Frying Pan

Drain on paper towels and serve.

Equipment you will use

Paper Towels

Equipment

Ingredients

Servings:

340grams

black olives, drained 246-inchs

(6 inch) flour tortillas 454grams

salsa 5

boneless, skinless chicken breasts 59milliliters

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Drappier Brut Nature André & Michel Pinot Noir Zero Dosage with a 4.4 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.