- 2 scallions, thinly sliced
- 8 small corn tortillas
- 1 package Tofurky BBQ Style Chick'n, chopped
- 1/2-3/4 cup Daiya cheddar shreds
- Garnish: Sour cream, guacamole, salsa
Preheat oven to 425. In a small bowl combine green onions, chick'n and cheddar. Mix well.
Heat tortillas in a cast iron skillet for 15-20 seconds per side until pliable.
Roll about 2 tablespoons filling, in each warmed tortilla.
Place seam side down on a baking sheet. Lightly spray with oil. (I wrap my pan in aluminum foil to make clean up a snap.) I also cooked these in my toaster oven since it's so freaking hot right now. I didn't want to turn on the oven.
Bake until crispy, about 12-15 minutes.
Serve warm with garnishes.