Preheat skillet. Add olive oil and sauté onion and corn about 4
minutes. Season with paprika.
Combine corn mixture with shredded chicken, cheese, chobani and
oregano.
Season with salt and pepper.
Spread a heaping tablespoon of chicken mixture over a tortilla and
tightly roll.
Place on a baking sheet, seam side down.
Bake at 375 degrees for 20-25 minutes.
Serve with your favorite salsa
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