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Ingredients

¼ cup butter ¼ cup all-purpose flour ¼ cup minced onion ¼ cup chopped black olives 2 tablespoons lemon juice 1 tablespoon oil ¼ teaspoon ground paprika ⅛ teaspoon ground black pepper ⅛ teaspoon salt 1 ½ cups cooked shredded chicken 8 flour tortillas oil for frying, or as needed toothpicks

Nutrition Info

344.7 calories carbohydrate: 31.4 g cholesterol: 34.9 mg fat: 18.9 g fiber: 2 g protein: 12 g saturatedFat: 6.1 g servingSize: - sodium: 366.8 mg sugar: 0.3 g transFat: : - unsaturatedFat: : -

Melt butter in a skillet over medium heat, stir flour into butter until smooth. Add onion to flour-butter mixture, cook and stir until onion is softened, 5 to 10 minutes. Mix black olives, lemon juice, oil, paprika, black pepper, and salt into onion mixture, cook and stir until heated through, about 2 minutes. Stir chicken into mixture and remove skillet from heat and cover.
Heat oil in a large, heavy saucepan or deep-fryer.
Fill tortillas with chicken mixture. Roll tortilla around filling and secure with a toothpick.
Fry the rolled tortillas, working in batches, in the hot oil until browned, about 2 minutes. Transfer fried tortillas to a paper towel-lined plate using a slotted spoon or tongs.

8 servings

Rolled tacos;these are the best. I learned how to make them and my husband loved them.