Description
This Easy Gluten-Free Chicken Taquitos recipe offers a quick and delicious meal featuring tender shredded chicken mixed with fresh vegetables and bold spices, all rolled into cassava flour tortillas and pan-fried to crispy perfection. Perfect for a snack or light dinner, these taquitos are gluten-free, flavorful, and ready in just 25 minutes.
Ingredients
Scale
Tortillas
- 8 Cassava Flour Tortillas (Siete Foods or Rise & Puff)
Filling
- 2 Cups Shredded Chicken
- ½ Cup Diced Bell Pepper
- â…“ Cup Diced Red Onion
- ¼ Cup Mayonnaise (Primal Kitchen avocado oil mayo recommended)
- 3 Tablespoons Lime Juice (fresh squeezed)
- 2 Tablespoons Chopped Cilantro
- 1 Teaspoon Chili Powder
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Salt
Instructions
- Prepare the filling: In a large mixing bowl, combine shredded chicken, diced bell pepper, diced red onion, mayonnaise, lime juice, chopped cilantro, chili powder, garlic powder, and salt. Mix thoroughly with a sturdy spatula or spoon until all ingredients are well combined and evenly distributed.
- Warm the tortillas: Place two cassava flour tortillas at a time between damp paper towels. Microwave on high for 15-20 seconds until they are warm, soft, and pliable to prevent tearing during rolling.
- Assemble the taquitos: Spread a generous spoonful of the chicken filling onto each warm tortilla. Tightly roll the tortilla around the filling, pressing gently to secure the rolled shape and prevent unrolling during cooking.
- Cook the taquitos: Preheat a cast iron or nonstick skillet over medium heat and lightly spray it with avocado or olive oil. Place the rolled taquitos seam-side down onto the skillet. Cook for about 5 minutes until the bottoms are golden brown and crispy. Carefully flip them and cook for an additional 4-5 minutes until both sides have a crispy, golden exterior.
- Serve: Remove the cooked taquitos from the skillet and serve hot. They are best enjoyed over a bed of fresh romaine lettuce, accompanied by guacamole and salsa for added flavor and freshness.
Notes
- Use cassava flour tortillas to keep this recipe gluten-free and maintain authentic texture.
- Warming tortillas makes them easier to roll without cracking.
- Cooking seam-side down first helps taquitos stay tightly rolled while frying.
- For extra crispiness, lightly spray or brush oil on taquitos before cooking.
- Leftovers can be reheated in a skillet or oven to retain crispiness.
- Customize the filling by adding diced jalapeños for a spicy kick or cheese for added richness if not dairy-free.
