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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Coat cubed chicken breast with olive oil, paprika, Cajun seasoning, garlic powder, onion powder, salt, pepper, and oregano and let it marinate for about 1 hour.
Mix Greek yogurt, lime juice, salt, pepper, Cajun seasoning, paprika, garlic powder, and onion powder until smooth, then set aside.
Heat olive oil in a pan over medium-high heat and add the marinated chicken, cooking it for just about 1 minute to lightly sear it.
Add diced onion, minced garlic, red bell pepper, corn, and lime juice to the pan and continue cooking until the vegetables soften and the chicken is fully cooked through.
Lightly brush tortillas with olive oil.
Fill tortillas with the chicken mixture and top with mozzarella cheese.
Fold and place on a baking sheet.
Bake for about 10 minutes, or until the tortillas are crispy and the cheese is melted and golden.
Remove from the oven and top with fresh parsley.
Serve hot with the Greek yogurt Cajun sauce for dipping or drizzling.
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For a spicier kick, add more Cajun seasoning to the marinade.
Use freshly grated mozzarella cheese for better melting.
Can I use a different type of cheese?
Yes, you can substitute mozzarella with cheddar or Monterey Jack cheese.
How can I make this dish spicier?
Add more Cajun seasoning or a pinch of cayenne pepper to the marinade.
Can I prepare the chicken mixture in advance?
Yes, you can prepare the chicken mixture a day ahead and store it in the refrigerator.
What can I use instead of Greek yogurt?
You can use sour cream as a substitute for Greek yogurt.
How do I prevent the tortillas from getting soggy?
Ensure the chicken mixture is not too wet before filling the tortillas.
