Description
This Easy Gluten-Free Chicken Taquitos recipe offers a delicious, crisp, and flavorful Mexican-inspired snack or meal that uses cassava flour tortillas for a gluten-free twist. Packed with a zesty chicken filling made from shredded chicken, fresh bell peppers, red onion, and a creamy lime-cilantro mayo mixture, these taquitos are pan-fried to a perfect golden crisp and are ideal served with fresh toppings like guacamole and salsa.
Ingredients
Scale
For the Taquitos
- 8 Cassava Flour Tortillas (Siete Foods or Rise & Puff)
For the Filling
- 2 Cups Shredded Chicken
- ½ Cup Diced Bell Pepper
- â…“ Cup Diced Red Onion
- ¼ Cup Mayo (Primal Kitchen avocado oil mayo recommended)
- 3 Tablespoons Fresh 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, thoroughly combine shredded chicken, diced bell pepper, diced red onion, mayonnaise, fresh lime juice, chopped cilantro, chili powder, garlic powder, and salt using a sturdy spatula or spoon until all ingredients are well mixed.
- Warm the tortillas: Place two tortillas between damp paper towels and microwave on high for 15–20 seconds until warm and pliable, which helps prevent them from tearing during rolling.
- Assemble the taquitos: Spoon a generous amount of the chicken filling onto each warmed tortilla. Roll the tortilla tightly around the filling, pressing gently to ensure they hold their shape securely.
- 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 in the skillet. Cook for about 5 minutes until the bottoms turn golden brown and crispy, then carefully flip and cook the other side for an additional 4–5 minutes until evenly golden and crispy on both sides.
- Serve: Remove the cooked taquitos from the skillet and serve hot. For best results, present them over a bed of fresh romaine lettuce with sides like guacamole and salsa to complement the flavors.
Notes
- Microwaving the tortillas with damp paper towels warms and softens them, preventing cracking during rolling.
- Use cassava flour tortillas for a gluten-free alternative with tasty texture and flavor.
- You can use leftover shredded chicken or rotisserie chicken to speed up prep time.
- Adjust the chili powder to your desired spice level.
- Cooking the taquitos seam-side down first helps them stay tightly rolled while crisping.
- If you prefer, oven-baking is an alternative cooking method, but pan-frying provides the crispiest texture.
