Baked Chili Lime Chicken Taquitos (Paleo)

Ingredients

• 1 package Cappello’s Lasagna Sheets, cut in thirds
• 1 pound skinless, boneless chicken tenderloins
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• Zest of 1 lime
• 1 tablespoon fresh lime juice
• 2 cloves garlic, minced
• 1 tablespoon avocado oil
• 1 cup shredded dairy-free cheese
• ¼ cup chopped cilantro
• 2 tablespoons sliced green onions

Instructions

• In a large bowl, toss the chicken with the chili powder, cumin, salt, pepper, lime zest and juice, and garlic. Let chicken marinate for 15-20 minutes.
• In a large non-stick pan over medium-high heat, heat the oil. Cook the chicken for about 2-3 minutes on each side, or until golden brown and cooked through; remove and set aside.
• Once cooled, shred the chicken into small pieces.
• Preheat oven to 425ºF.
• Sprinkle about a tablespoon of the shredded chicken in a line on the bottom of a lasagna sheet; top with a small sprinkle of cheese and cilantro leaves, and roll as tightly as possible upward; place the taquito seam-side down on a baking sheet to hold as you continue to roll the rest of the taquitos.
• Bake 15-20 minutes or until crisp and the ends start to brown.

Additional Info

• Prep time: 5 minutes
• Total time: 1 hour