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