I like to make this good-for-you version of a Mexican favorite in a few batches at a time and freeze them. When it’s time to load up the lunchboxes, I simply thaw them in the microwave!
Makes 8 taquitos (4 servings)
4 ounces cooked chicken, turkey, or ham
2 tablespoons ground flaxseed
1⁄4 cup Green Puree
1⁄4 cup tomato paste
1 to 2 tablespoons taco seasoning mix
8 (6-inch round) corn tortillas (white or yellow)
1⁄2 cup shredded, reduced-fat Mexican or cheddar cheese
Preheat oven to 400 degrees and spray a baking sheet with oil. Cut chicken, turkey, or ham into thin strips, easily done using kitchen scissors. Set aside. In a mixing bowl, combine the flax, puree, tomato paste, and seasoning. Wrap tortillas in damp paper towels and microwave on high for 30 seconds to one minute to make soft and pliable (you may want to do a few tortillas at a time so they don’t get stiff again).
Remove paper towels and lay soft tortillas out on the baking sheet. Spread each with about one tablespoon of the tomato mixture, top with about 1⁄2 ounce of chicken, turkey, or ham, and one tablespoon of cheese. Roll tightly and place seam-side down on the baking sheet (secure with a toothpick, if necessary). Spray the tops of the taquitos with more oil and bake for 10 minutes or until lightly browned. Remove toothpicks and serve warm, or allow to cool and freeze for up to 3 months (simply pop the taquito in microwave).