Chicken & Bean Baked Tortillas

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Chicken & Bean Baked Tortillas

Chicken & Bean Baked Tortillas

  • Author: Ontario Bean Growers
  • Yield: 6 tortillas 1x


  • 2 cups cooked white pea beans (500 mL)
  • 2 cups diced, cooked chicken* breast meat (500 mL)
  • 1 cup medium or hot chunky salsa (250 mL)
  • 1 1/2 cups grated Monterey Jack or Cheddar Cheese (375 mL)
  • 6 10-inch flour tortillas


In a medium bowl, combine the cooked beans, diced chicken, salsa and cheese. Divide mixture between 6 tortillas, placing mixture on the bottom half of the tortilla. Begin to roll, (cabbage roll style) tucking in the sides as you go. Place seam side down on a non-stick cookie sheet. Bake in a preheated 400° F (200°C) oven for 10-15 minutes or until golden and crispy. Serve with a dollop of light sour cream (optional).

Alternative: Add finely chopped jalapeños, minced garlic or green onions for spicier tortillas.

*Smoked chicken or turkey works well


  • Serving Size: 1 Baked Tortilla Roll
  • Calories: 478
  • Fat: 15 g
  • Carbohydrates: 51 g
  • Fiber: 4.3 g
  • Protein: 31 g

Keywords: Baked Tortillas, Tortillas Rolls, Bean Tortillas