- – Preheat oven to 220℃ .
- – In a small bowl, combine chick’n and green onions.
- – In a large skillet, warm oil over medium-low heat. Using tongs, carefully dip tortillas one at a time in oil, lay on a clean work surface, then fill with about 2 tablespoons chick’n mixture. Roll tight and lay seam side down on a large baking sheet. Repeat with remaining tortillas and filling.
- – Bake until crispy, about 12-15 minutes. Serve warm with vegan sour cream.