Description
This Easy Gluten-Free Chicken Taquitos recipe offers a delicious, crispy, and savory Mexican-inspired snack or meal. Made with cassava flour tortillas and a flavorful chicken filling mixed with fresh vegetables and spices, these taquitos are rolled up, pan-fried to golden perfection, and perfect for serving with guacamole and salsa. They are quick to prepare and ideal for a gluten-free diet.
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 Fresh 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 the shredded chicken, diced bell pepper, diced red onion, mayonnaise, fresh lime juice, chopped cilantro, chili powder, garlic powder, and salt. Mix thoroughly using a sturdy spatula or spoon until everything is evenly incorporated.
- Warm the tortillas: Place two cassava flour tortillas at a time between damp paper towels and microwave on high for 15-20 seconds until they become warm and pliable. This step helps prevent the tortillas from cracking or tearing during rolling.
- Assemble the taquitos: Spread a generous spoonful of the chicken mixture onto each warmed tortilla. Roll the tortilla tightly around the filling, pressing gently to seal and maintain a compact roll.
- 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 in the skillet and cook for about 5 minutes until the bottom turns golden brown and crispy. Carefully flip each taquito and cook for an additional 4-5 minutes, ensuring both sides are evenly crisped.
- Serve: Remove the cooked taquitos from the skillet and serve hot. They pair wonderfully when placed on a bed of romaine lettuce and accompanied by guacamole and salsa for dipping.
Notes
- For extra crispiness, you can finish the taquitos under a broiler for 1-2 minutes after pan-frying, but watch closely to avoid burning.
- If you prefer a spicier kick, add a pinch of cayenne pepper or hot sauce to the chicken filling.
- To make ahead, assemble the taquitos and refrigerate for up to 24 hours before cooking.
- Substitute mayonnaise with Greek yogurt for a lighter option.
- Use avocado or olive oil spray to keep the cooking healthier and avoid excess oil absorption.
