We all crave that satisfying crunch. You know the one—biting into a warm, golden taquito that shatters just right.
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For a long time, I avoided gluten free chicken taquitos. Why? Most gluten-free tortillas crack, crumble, and leave you with a sad, broken mess in the pan.
But after testing countless brands and methods, I found the secret.
By using high-quality cassava flour tortillas and a specific “steam-then-roll” technique, these taquitos stay perfectly intact. They are crispy on the outside, creamy on the inside, and completely dairy-free.
A Little Story About This Dish
My family loves “Taco Tuesday,” but sometimes tacos get messy. I wanted something grab-and-go that worked for movie nights.
I used to think the only way to get a good taquito was to deep fry it. I was wrong.
This skillet-fry method changed the game for us. You use a fraction of the oil, but because cassava flour crisps up so beautifully, you still get that restaurant-quality snap. Now, these gluten free chicken taquitos are our weekly staple.
Get Ready to Cook!
What to Expect:
These aren’t dry, flavorless tubes. The filling uses mayo instead of cream cheese, which keeps the chicken incredibly moist while keeping the recipe dairy-free.
Before You Begin:
The most critical tool here is a damp paper towel. Gluten-free tortillas—especially cassava ones—need moisture and heat to become pliable. If you skip the steaming step, they will break. Trust me.
The Heart of the Dish: Ingredients You’ll Need
We keep the ingredients fresh and bright.
| Quantity | Ingredient | Note |
| 8 | Cassava Tortillas | Siete or Rise & Puff brands work best |
| 2 Cups | Shredded Chicken | Rotisserie or leftover chicken |
| 1/2 Cup | Bell Pepper | Diced small |
| 1/3 Cup | Red Onion | Finely diced |
| 1/4 Cup | Mayo | Avocado oil mayo (Primal Kitchen) |
| 3 Tbsp | Lime Juice | Freshly squeezed |
| 2 Tbsp | Cilantro | Chopped |
| 1 tsp | Chili Powder | |
| 1/2 tsp | Garlic Powder | |
| 1/2 tsp | Salt |
Let’s Get Cooking! Step-by-Step Guide
Follow these steps exactly to roll tight, perfect gluten free chicken taquitos without cracking.
Phase 1: The Creamy Filling
1. Mix the filling
Grab a large bowl. Toss in your shredded chicken, diced bell pepper, red onion, mayo, lime juice, cilantro, chili powder, garlic powder, and salt.
Texture Check: Mix it vigorously with a stiff spatula. You want the mayo and lime juice to coat every shred of chicken so the filling holds together.
2. Prep the skillet
Place a large cast-iron or non-stick skillet over medium heat. Spray it lightly with avocado oil or olive oil. Let it get hot while you roll. A cold pan will make the tortillas soggy.
Phase 2: Steam and Roll
3. The Steam Trick (Crucial!)
Take two tortillas at a time. Wrap them in a damp paper towel. Microwave them for 15–20 seconds. This steams the cassava flour, making it flexible and stretchy.
4. Fill and roll
Work fast while they are warm. Spoon a large amount of filling onto the edge of the tortilla. Roll it tightly. The tighter you roll, the better it fries.
5. Repeat
Keep steaming and rolling in batches until you have used all your filling.
Phase 3: The Pan Fry
6. Sizzle and crisp
Place the taquitos in the hot skillet seam side down. This seals the roll so it doesn’t pop open. Do not overcrowd the pan; leave a little space between them (do 6 and 2 if you need to).
7. Flip
Cook for about 5 minutes until the bottom is golden brown and crispy. Flip them over. Cook for another 4–5 minutes on the other side.
8. Serve
Remove them from the pan. Serve immediately over a bed of romaine lettuce with guacamole and salsa for dipping.
Mastering the Dish: Pointers for Perfection & How to Store
Why Mayo?
It sounds strange, but mayo adds the creaminess that cheese usually provides, without the dairy. It emulsifies with the lime juice to create a tangy, rich sauce inside the taquito. Even if you aren’t dairy-free, give it a try—it keeps the chicken juicy.
Chopping Veggies
Use a veggie chopper if you have one. You want the onions and peppers to be tiny so they don’t poke through the delicate tortilla skin.
Storage
Leftover gluten free chicken taquitos keep well in an airtight container in the fridge for 2–3 days.
Reheating
Do not microwave leftovers—they will get gummy. Pop them in an air fryer at 350°F for 3–4 minutes to bring the crunch back.
Crispy Gluten Free Chicken Taquitos (Dairy-Free)
- Total Time: 25
- Yield: 8 1x
- Diet: Gluten Free
Description
These Gluten Free Chicken Taquitos are crispy, dairy-free, and easy to make in a skillet. Filled with a zesty, creamy chicken mixture, they are the perfect quick family dinner.
Ingredients
8 Cassava Flour Tortillas (Siete Foods or Rise & Puff recommended)
2 Cups Shredded Chicken
½ Cup Diced Bell Pepper
⅓ Cup Diced Red Onion
¼ Cup Mayo (Avocado oil mayo works best)
3 Tablespoons Lime Juice (fresh squeezed)
2 Tablespoons Chopped Cilantro
1 Teaspoon Chili Powder
½ Teaspoon Garlic Powder
½ Teaspoon Salt
Avocado oil spray (for the pan)
Instructions
1. In a large bowl, mix together the chicken, bell pepper, onion, mayo, lime juice, cilantro, and spices. Mix firmly until well combined and creamy.
2. Preheat a cast iron or nonstick skillet over medium heat. Lightly coat with avocado oil spray.
3. Place two tortillas at a time between a damp paper towel. Microwave for 15-20 seconds. This step is mandatory to prevent cracking.
4. Place a spoonful of filling on each warm tortilla and roll tightly.
5. Place taquitos in the hot skillet, SEAM SIDE DOWN. (This keeps them from unrolling).
6. Cook for about 5 minutes per side, or until golden brown and crispy.
7. Remove from heat and serve with lettuce, guacamole, or salsa.
Notes
**Tortilla Tip:** Cassava flour tortillas are brittle when cold. You must steam them in the damp paper towel right before rolling.
**Veggie Chopper:** Dice your onions and peppers very small so the rolls are smooth.
**Mayo Substitute:** The mayo acts as a creamy binder in place of cheese. You can substitute dairy-free cream cheese if preferred.
**Storage:** Store leftovers in an airtight container in the fridge for 2-3 days. Reheat in an air fryer to maintain crispiness.
- Prep Time: 15
- Cook Time: 10
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taquito
- Calories: 204
- Sugar: 2
- Sodium: 411
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0.01
- Carbohydrates: 19
- Fiber: 5
- Protein: 10
- Cholesterol: 29
Add some variety to your gluten-free meals with these inspiring recipes:
- Gluten Free Chicken Wraps: Amazing & Vibrant Flavor Fusion
- Gluten Free Fried Chicken: A Foolproof Method for Juicy Results
- The Best Gluten Free Cozy One-Pot Chicken and Rice
Your Burning Questions Answered!
Are chicken taquitos gluten free?
Restaurant taquitos are rarely safe because they are often fried in shared fryers with wheat products. By making these gluten free chicken taquitos at home with certified cassava or corn tortillas, you ensure they are 100% safe.
What is the secret to soft gluten free tortillas?
Moist heat. Dry heat (like an oven or plain skillet) makes them brittle. Steaming them in a damp paper towel injects moisture into the flour, making it pliable enough to roll without cracking.
What is a good substitute for cream cheese in taquitos?
This recipe uses high-quality mayonnaise (avocado oil based) as a binder. It provides the necessary fat and creaminess. You could also use a dairy-free cream cheese or thick Greek yogurt if you tolerate dairy.
Dig In & Enjoy!
These gluten free chicken taquitos are proof that you don’t need a deep fryer to make delicious Mexican food.
They are light, crispy, and packed with zesty lime and chili flavor. You might just want to make a double batch—they disappear fast.
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