Garlic Bread Pesto Chicken Taquitos

I am one of 30 bloggers competing in "The Foraged & Found Blogger Recipe Challenge" for the $1,000 Grand Prize and I am so excited to share my first entry! 

Do you love taquitos as much as I do? They're super easy to make and I've never met a person who didn't like them. I chose to put an Italian spin on these with creamy Ricotta cheese, melty mozzarella, Foraged & Found’s Sea Asparagus Pesto and - best of all - a garlic butter baked crispy shell! 

 Garlic Bread Pesto Chicken Taquitos

2 cups shredded rotisserie chicken

1 cup ricotta cheese

1 (4 ounce) jar Foraged & Found’s Sea Asparagus Pesto  

1 cup shredded mozzarella cheese

1 teaspoon Italian seasoning

10 fajita size flour tortillas  

1 teaspoon garlic salt

2 Tablespoons melted butter

1 Tablespoon minced fresh parsley

Preheat the oven to 425 degrees F. 

Spray a large baking sheet with nonstick cooking spray and set aside.

In a medium mixing bowl, stir the chicken, ricotta cheese, Foraged & Found’s Sea Asparagus Pesto, mozzarella cheese and Italian seasoning until well combined.

Place a spoonful of the filling in the center of each tortilla and roll it up very tightly. Lay seam side down on the prepared baking sheet and continue with the remaining tortillas and filling. 

Whisk together the garlic salt, melted butter and minced parsley in a small bowl.

Brush the taquitos generously with the butter mixture. Bake for 12-15 minutes or until golden brown and crispy. 

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