Ingredients

• 0.25 cups butter
• 0.25 cups all-purpose flour
• 0.25 cups minced onion
• 0.25 cups chopped black olives
• 2 tablespoons lemon juice
• 1 tablespoon oil
• 0.25 teaspoons ground paprika
• 0.13 teaspoons ground black pepper
• 0.13 teaspoons salt
• 1.5 cups cooked shredded chicken
• oil for frying , or as needed
• 8 flours tortillas
• toothpicks

Instructions

1. 1 Melt butter in a skillet over medium heat; stir in flour until smooth. Add onion; cook and stir until onion is softened, 5 to 10 minutes. Add black olives, lemon juice, 1 tablespoon oil, paprika, black pepper, and salt; cook and stir until heated through, about 2 minutes.
2. 2 Stir in chicken; remove the skillet from heat and cover.
3. 3 Heat oil in a large, heavy saucepan or deep fryer over medium-high heat.
4. 4 Fill tortillas with chicken mixture. Roll tortilla around filling and secure with a toothpick.
5. 5 Working in batches, fry rolled tortillas in hot oil until browned, about 2 minutes. Use a slotted spoon or tongs to transfer tortillas to a paper towel-lined plate; serve warm.

Nutrition per serving