1 pack Sinaloa 8 inch flour tortillas 1 cup Shredded Chicken 1 cup blend of cheeses, Mexican blend 1 tomato diced small 2 ounces of lettuce finely sliced 1 ounce green onions sliced round 1 cup frying oil
Heat ½ cup of oil in frying pan until hot. Take a Sinaloa tortilla and heat slightly, spoon to taste the above ingredients. Roll into mini burrito. Place into hot oil and fry until golden crispy. Remove and place on paper towel to drain. Garnish with chipotle wasabi aioli.