Description
This Easy Gluten-Free Chicken Taquitos recipe offers a delicious and crispy Mexican-inspired dish that’s perfect for a quick meal. Made with tender shredded chicken mixed with fresh vegetables and spices, wrapped in cassava flour tortillas, and pan-fried to golden perfection, these taquitos are flavorful, crunchy, and naturally gluten-free.
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 Freshly Squeezed Lime Juice
- 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 well combined.
- Warm the tortillas: Place two tortillas at a time between damp paper towels and microwave on high for 15-20 seconds until warm and pliable to prevent tearing during rolling.
- Assemble the taquitos: Spread a large spoonful of the chicken mixture onto each warm tortilla. Tightly roll the tortilla around the filling, pressing gently to secure the taquito shape.
- Cook the taquitos: Preheat a cast iron or nonstick skillet over medium heat and lightly spray with avocado or olive oil. Place the rolled taquitos seam-side down and cook for about 5 minutes until golden brown. Carefully flip and cook for an additional 4-5 minutes until both sides are crispy and golden.
- Serve: Remove taquitos from skillet and serve hot, ideally over a bed of romaine lettuce accompanied by guacamole and salsa for dipping.
Notes
- Use cassava flour tortillas to keep the recipe gluten-free and grain-free.
- Microwaving the tortillas between damp paper towels makes them pliable and less likely to crack when rolling.
- Cooking on medium heat allows the taquitos to crisp without burning.
- For extra crispiness, you can briefly broil the taquitos after pan-frying.
- Leftovers can be reheated in a skillet or oven to maintain crispness.
