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.
Ingredients
Scale
Taquito Filling
- 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
Taquito Wraps
- 8 cassava flour tortillas (brands like Siete Foods or Rise & Puff recommended)
- Avocado oil or olive oil spray for cooking
To Serve
- Fresh romaine lettuce
- Guacamole
- Salsa
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
Nutrition
- Serving Size: 1 taquito
- Calories: 180
- Sugar: 1.5g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg
Keywords: gluten free chicken taquitos, cassava flour taquitos, easy chicken recipes, Mexican chicken taquitos, low carb taquitos, pan-fried taquitos
