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Macro-friendly southwest chicken roll ups sliced diagonally showing high protein filling

Macro-Friendly Southwest Chicken Roll Ups

High-protein roll ups with tender shredded chicken, Greek yogurt, black beans and corn wrapped in low-carb tortillas - 28g protein per serving!
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 6 roll ups
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican, Southwest
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded chicken breast rotisserie chicken works great
  • 1/2 cup plain nonfat Greek yogurt
  • 1/2 cup reduced-fat cheddar cheese shredded
  • 1/2 cup black beans drained and rinsed
  • 1/2 cup corn kernels drained and patted dry
  • 1 tablespoon taco seasoning
  • 6 low-carb tortillas or whole wheat tortillas
  • fresh cilantro chopped, optional
  • 1/2 lime juiced, optional
  • olive oil or avocado oil spray for cooking

Equipment

  • Large mixing bowl
  • Nonstick skillet
  • Spatula

Method
 

  1. In a large bowl, combine the shredded chicken, Greek yogurt, cheddar cheese, black beans, corn, taco seasoning, and chopped cilantro. If using lime juice, add it now. Mix until well combined but don't overmix.
  2. Lay out your tortillas on a clean surface. Warm them in the microwave for 10 seconds with a damp paper towel to prevent cracking. Spoon about 1/3 cup of filling slightly below the center of each tortilla.
  3. Fold in the sides of each tortilla, then roll tightly from the bottom up, tucking the filling as you go. Place each roll seam-side down to hold its shape.
  4. Optional: For crispy roll ups, heat a nonstick skillet over medium heat. Spray with oil and cook roll-ups seam-side down first for 2-3 minutes, then flip and cook another 2-3 minutes until golden.
  5. Slice each roll-up diagonally with a sharp knife and serve immediately while warm.

Notes

Store wrapped roll-ups in refrigerator for up to 4 days or freeze for up to 3 months. Reheat in skillet, oven, or air fryer at 375°F for best texture.