Directions

Preheat oven to 425F.

In a small bowl, combine chick’n and green onions.

In a large skillet, warm oil over medium-low heat. Using tongs, carefully dip tortillas one at a time in oil, lay on a clean work surface, then fill with about 2 tablespoons chick’n mixture. Roll tight and lay seam side down on a large baking sheet. Repeat with remaining tortillas and filling.

Bake until crispy, about 12-15 minutes. Serve warm with vegan sour cream.

Yield: Makes 10 taquitos