Name: Easy Gluten-Free Chicken Taquitos Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 2 cups shredded chicken; 1/2 cup diced bell pepper; 1/3 cup diced red onion; 1/4 cup mayonnaise (preferably avocado oil mayo); 3 tablespoons fresh squeezed lime juice; 2 tablespoons chopped cilantro; 1 teaspoon chili powder; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 8 cassava flour tortillas (brands like Siete Foods or Rise & Puff recommended); Avocado oil or olive oil spray for cooking; Fresh romaine lettuce; Guacamole; Salsa

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If you’re looking for a delicious, quick, and crowd-pleasing snack or meal idea, these Easy Gluten-Free Chicken Taquitos have got you covered! Crunchy on the outside and bursting with flavorful, creamy chicken filling on the inside, they strike the perfect balance between comfort and freshness. What makes these taquitos especially fantastic is how effortlessly they bring together simple ingredients, all wrapped up in soft yet sturdy cassava flour tortillas that keep everything gluten-free and incredibly satisfying. Trust me, once you try these taquitos, you’ll find yourself coming back to this recipe time and time again.

Easy Gluten-Free Chicken Taquitos Recipe - Recipe Image

Ingredients You’ll Need

Before diving in, let’s take a moment to appreciate how straightforward yet essential each ingredient in this recipe is. From the tender shredded chicken to the zing of fresh lime juice, every element adds its own unique flavor, texture, and color to create a harmonious taste experience.

8 Cassava Flour Tortillas: These gluten-free tortillas are flexible and strong, making them perfect for rolling without cracking.
2 Cups Shredded Chicken: The heart of the filling, providing protein and a tender base for all the flavors.
1/2 Cup Diced Bell Pepper: Adds crunch and a pop of vibrant color for appeal and texture.
1/3 Cup Diced Red Onion: Gives a sharp, savory bite that brightens up the mixture.
1/4 Cup Mayo: Brings creaminess and helps bind all the ingredients, making the filling smooth and luscious.
3 Tablespoons Lime Juice: Freshly squeezed lime juice adds a refreshing citrusy tang that wakes up the flavors.
2 Tablespoons Chopped Cilantro: Herbaceous freshness that lifts the entire dish and complements the chicken perfectly.
1 Teaspoon Chili Powder: A mild kick of spice for warmth and depth.
1/2 Teaspoon Garlic Powder: Adds a subtle savory undertone that rounds out the flavor profile.
1/2 Teaspoon Salt: Enhances all the flavors and balances the filling beautifully.

How to Make Easy Gluten-Free Chicken Taquitos

Step 1: Prepare the Filling

Start by combining all your filling ingredients in a large bowl – shredded chicken, bell peppers, red onions, mayo, lime juice, cilantro, chili powder, garlic powder, and salt. Use a sturdy spatula or spoon to mix everything thoroughly so every bite delivers a perfectly seasoned, creamy, and colorful filling.

Step 2: Preheat Your Skillet

Place a cast iron or nonstick skillet on medium heat and lightly spray with avocado or olive oil. Preheating is crucial to get that golden, crispy exterior on your taquitos, so don’t rush this step.

Step 3: Warm the Tortillas

To prevent cracking and make rolling easier, warm two tortillas at a time wrapped in a damp paper towel in the microwave for about 15 to 20 seconds. This softens them just enough to roll up the filling without tearing.

Step 4: Roll the Taquitos

Spoon a generous amount of the chicken filling onto each warm tortilla. Roll them up tight so the filling stays inside, ensuring they hold their shape well while cooking.

Step 5: Cook Until Golden and Crispy

Place the rolled taquitos seam-side down on your hot skillet. Cook for about 5 minutes until the bottoms are golden brown, then carefully flip and cook the other side another 4 to 5 minutes. Patience during this stage will reward you with irresistibly crispy exteriors.

Step 6: Serve and Enjoy

Once cooked, serve the Easy Gluten-Free Chicken Taquitos onto a bed of fresh romaine lettuce and add guacamole and salsa alongside for dipping. The contrast between the warm, crunchy taquitos and the cool, creamy dips is simply irresistible.

How to Serve Easy Gluten-Free Chicken Taquitos

Garnishes

Fresh garnishes can elevate your taquitos with added texture and flavor. I love sprinkling chopped cilantro and a squeeze of fresh lime juice over the top after cooking. You can’t go wrong with a dollop of sour cream or creamy guacamole too to add richness and balance the spice.

Side Dishes

Pair your taquitos with simple sides that complement, not overpower. A crisp green salad, Mexican street corn salad, or even a light avocado and tomato salsa make fantastic companions that keep the meal fresh and lively.

Creative Ways to Present

For a fun twist, serve these Easy Gluten-Free Chicken Taquitos as bite-sized appetizers stacked on a platter with colorful bowls of salsa, guacamole, and queso for dipping. They also make great finger foods for parties or game day gatherings, garnished with a sprinkle of queso fresco or sliced jalapeños.

Make Ahead and Storage

Storing Leftovers

If you have any leftover taquitos, store them in an airtight container in the refrigerator for up to 3 days. This helps them maintain their flavor and texture for easy reheating later.

Freezing

These Easy Gluten-Free Chicken Taquitos freeze beautifully. Arrange them on a baking sheet so they don’t touch, freeze until solid, then transfer to a freezer-safe bag. They can be stored for up to 2 months for quick, flavorful snacks anytime.

Reheating

For reheating, pop the taquitos in a 375°F oven for about 10 minutes or until heated through and crisp again. Avoid microwaving if possible, as it can make the tortillas soggy instead of crunchy.

FAQs

Can I use other types of tortillas for these taquitos?

Absolutely! While cassava flour tortillas keep the dish gluten-free and sturdy, you can experiment with other gluten-free tortilla options like almond flour or corn tortillas based on your preference and dietary needs.

Is there a vegetarian version of Easy Gluten-Free Chicken Taquitos?

Yes! You can swap the shredded chicken with seasoned mashed beans, sautéed mushrooms, or even jackfruit for a plant-based filling that’s just as tasty and satisfying.

Can I bake these instead of cooking on the stove?

Definitely. Place rolled taquitos on a baking sheet lined with parchment paper and bake at 400°F for about 15-20 minutes or until golden and crisp, flipping halfway through. This is a great hands-off method.

What can I use instead of mayonnaise?

If you prefer, you can replace mayo with Greek yogurt, avocado, or a vegan mayo alternative. Each option adds creaminess with a slightly different flavor, so feel free to experiment.

How spicy are the taquitos?

These are mildly spiced with just a teaspoon of chili powder. You can easily adjust the heat by adding more chili powder or a dash of cayenne pepper if you want a bit more kick.

Final Thoughts

I can’t recommend these Easy Gluten-Free Chicken Taquitos enough! They’re a fun, tasty dish that feels special yet comes together quickly with simple ingredients. Whether you’re feeding a hungry family or looking for a savory snack to enjoy with friends, this recipe is one to keep handy. Give it a try and see how these crispy, flavorful taquitos become an instant favorite.

Easy Gluten-Free Chicken Taquitos Recipe

★★★★★

4.8 from 14 reviews

Author: Isabella
Total Time: 20 minutes
Yield: 8 taquitos 1x
Diet: Gluten Free

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Description

These Easy Gluten-Free Chicken Taquitos are a delicious and simple meal perfect for a quick lunch or dinner. Using cassava flour tortillas, shredded chicken, and a flavorful mix of bell peppers, red onions, and spices, these taquitos are crispy on the outside and creamy on the inside. They are cooked on the stovetop for a golden, crunchy finish and served best with fresh romaine lettuce, guacamole, and salsa. Ideal for gluten-free diets without compromising on taste.

Instructions

Prepare the filling: In a large 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 stiff spatula or spoon until all ingredients are well incorporated.
Preheat the skillet: Place a cast iron or nonstick skillet over medium heat and lightly spray with avocado or olive oil to prevent sticking. Ensure the skillet is properly heated before cooking the taquitos for best results.
Warm the tortillas: Warm two cassava flour tortillas at a time on a damp paper towel in the microwave for 15 to 20 seconds. This step softens the tortillas, making them easier to roll without cracking or breaking.
Fill and roll tortillas: Spoon a generous amount of the chicken filling onto each warmed tortilla. Roll the tortilla tightly around the filling, making sure to keep the edges sealed so filling won’t spill out during cooking.
Cook the taquitos: Place the rolled taquitos seam side down on the preheated skillet. Cook for about 5 minutes on one side until golden brown and crisp. Flip them carefully and cook for an additional 4-5 minutes to brown the other side evenly.
Serve: Arrange the cooked taquitos over a bed of fresh romaine lettuce. Serve alongside guacamole and salsa for dipping or topping. Enjoy warm for the best flavor and texture.

Notes

Warming the cassava flour tortillas prevents them from cracking during rolling.
Use fresh lime juice for a brighter flavor.
Adjust chili powder according to your preferred spice level.
If you prefer baked taquitos, place rolled taquitos on a baking sheet lined with parchment and bake at 425°F (220°C) for about 15-20 minutes, turning halfway.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a skillet to maintain crispiness.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Pan-frying
Cuisine: Mexican