TACO CHICKEN ROLLUPS with ZUCCHINI FRITTERS

TACO CHICKEN ROLLUPS with zucchini fritters

Ingredients

ZUCCHINI FRITTERS

1 medium zucchini

1 pkg EPICURE Crispy and Crunchy

1 tbsp Epicure Guacamole Dip Mix

1 egg

ROLLUPS

1/2 pkg Epicure Taco seasoning

1 cucumber sliced or cubed

1c Iceberg lettuce sliced

1 chicken breast

2.5 tbsp Creamy Ranch Dip Mix divided

1⁄2 cup light mayonnaise

1⁄2 cup plain 2% Greek yogurt or light sour cream

3 tbsp cream cheese

3 whole wheat tortillas

DIRECTIONS

Mix Crispy & Crunchy with Guacamole in 4 cup Prep Bowl.

Using air wand whisk the egg.

Slice zucchini with 4 in 1 Mandoline, drop in egg batter and coat with Crispy and Crunchy mix. Air fry for 6-7 minutes. They should be crispy and golden.

Place cubed chicken in our Rectangular Steamer, sprinkle with ½ package of Taco seasoning, make sure that all pieces are coated. Microwave for 3 minutes.

Combine Ranch dip mix with mayonnaise and yogurt; set aside.

Spread cream cheese, top with ranch dressing, place chicken, cucumbers and iceberg lettuce.

Roll up tightly, using a sharp knife, slice each roll into 5 pieces, place 1 toothpick in each.

Enjoy!

Food roll-ups are a versatile and creative way to enjoy a variety of flavors wrapped up in a convenient package.

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On-the-go meal, LunchJacqueline McGrathRecipe, ingredients, homemade, Epicure Pesto, chicken, healthy, delicious, cream cheese, Guacamole, Epicure Guacamole, zucchini, cucumber, fritters, gluten free, sour cream, Epicure Creamy Ranch, mayonnaise, Epicure Taco Seasoning, rollupsComment