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If you’re craving a crunchy, flavorful snack that’s both satisfying and safe for gluten-sensitive friends, this Easy Gluten-Free Chicken Taquitos Recipe is about to become your new favorite go-to. Imagine tender shredded chicken blended with zesty lime, fresh cilantro, and a hint of spice, all rolled snugly in warm, pliable cassava flour tortillas and pan-fried to a golden crisp. It’s a delightful fusion of textures and flavors that comes together quickly, making it perfect for weeknights, casual gatherings, or anytime you want a lively, crowd-pleasing dish with a wholesome twist.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity—each ingredient plays a key role in balancing flavor, texture, and color without any fuss. You’ll find familiar, fresh ingredients that combine to create a robust, vibrant filling wrapped in naturally gluten-free tortillas that crisp up just right.
- 8 Cassava Flour Tortillas: These gluten-free tortillas are pliable and sturdy, perfect for rolling and crisping up beautifully without cracking.
- 2 Cups Shredded Chicken: The hearty protein base that absorbs all the bright, tangy seasonings and keeps every bite tender and satisfying.
- ½ Cup Diced Bell Pepper: Adds a subtle crunch and pops of sweet color for freshness.
- â…“ Cup Diced Red Onion: Delivers a sharp, aromatic bite that complements the creaminess and spice.
- ¼ Cup Mayonnaise: We love Primal Kitchen’s avocado oil mayo here for its rich texture and mild flavor that binds everything perfectly.
- 3 Tablespoons Lime Juice: Freshly squeezed, it adds an irresistible citrus zing that brightens the entire dish.
- 2 Tablespoons Chopped Cilantro: A fragrant herb that brings a garden-fresh note to every mouthful.
- 1 Teaspoon Chili Powder: Adds smokiness and gentle heat without overpowering the other flavors.
- ½ Teaspoon Garlic Powder: Infuses subtle savory depth to round out the seasoning.
- ½ Teaspoon Salt: Essentials for enhancing all the lovely natural flavors.
How to Make Easy Gluten-Free Chicken Taquitos Recipe
Step 1: Prepare the Filling
Start by combining the shredded chicken, diced bell pepper, diced red onion, mayonnaise, lime juice, cilantro, chili powder, garlic powder, and salt in a large mixing bowl. Use a sturdy spoon or spatula to mix everything until it’s well incorporated and the flavors come together in perfect harmony.
Step 2: Warm the Tortillas
To keep your cassava flour tortillas from tearing while rolling, place two at a time between damp paper towels and microwave them on high for about 15 to 20 seconds. This step makes the tortillas wonderfully soft and pliable, ready to hold that luscious chicken filling.
Step 3: Assemble the Taquitos
Grab a warm tortilla and spoon a generous amount of the chicken mixture onto one end. Roll it up tightly around the filling, pressing gently to seal the seam so nothing escapes during cooking. Repeat this with all eight tortillas for a perfect lineup of neatly wrapped taquitos.
Step 4: Cook the Taquitos
Heat a cast iron or nonstick skillet over medium heat and lightly spray it with avocado or olive oil. Carefully place the rolled taquitos seam-side down in the skillet and cook for about 5 minutes until that side turns an irresistible golden brown. Gently flip each taquito and continue cooking for another 4 to 5 minutes so all sides achieve the perfect crisp texture.
Step 5: Serve and Enjoy
Remove your crispy taquitos from the skillet and serve them while they’re hot, ideally nested on a bed of crunchy romaine lettuce alongside fresh guacamole and tangy salsa. This serves to balance out the richness and adds even more layers of flavor and texture to each bite.
How to Serve Easy Gluten-Free Chicken Taquitos Recipe
Garnishes
Sprinkle freshly chopped cilantro and a squeeze of lime juice on top right before serving for a vibrant pop of color and brightness. A dollop of cooled sour cream or extra guacamole can add creamy contrast and keep those crispy taquitos feeling indulgent.
Side Dishes
Pair these taquitos with a fresh Mexican street corn salad, a simple avocado salad, or a light cabbage slaw to elevate your meal with additional textures and flavors. If you want more warmth, a side of black beans or a fresh tomato and cucumber salad will round things out beautifully.
Creative Ways to Present
For a fun twist, serve the taquitos stacked like little towers or sliced into bite-sized “taquito bites” for easy finger food at parties. You could even turn this Easy Gluten-Free Chicken Taquitos Recipe into a colorful platter with different dipping sauces, inviting everyone to customize their own flavor adventure.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap your taquitos tightly in foil or place them in an airtight container. They keep well in the fridge for up to 3 days, making them a convenient snack or quick meal option to enjoy later without losing their crunch and flavor.
Freezing
If you want to prepare ahead, assemble and cook the taquitos, then cool completely before freezing them individually on a baking sheet. Once frozen, transfer to a freezer-safe bag or container. They’ll keep beautifully for up to 2 months and still crisp up nicely when reheated.
Reheating
For the crispiest results, reheat taquitos in a hot oven at 375°F (190°C) for about 10–12 minutes or until warmed throughout and crunchy again. Avoid the microwave if you want to preserve that perfectly crisp exterior.
FAQs
Can I use chicken breast instead of shredded chicken?
Absolutely! Just cook and shred the chicken breast before mixing it with the other filling ingredients. It works perfectly and keeps the taquitos tender and flavorful.
Are cassava flour tortillas the only gluten-free option suitable here?
While cassava tortillas are ideal for their texture and taste, you can also try other gluten-free tortillas like corn or almond flour varieties. Just ensure they are pliable enough to roll without cracking.
Can I bake these taquitos instead of pan-frying?
Yes! Arrange the rolled taquitos seam-side down on a baking sheet lined with parchment paper, spray lightly with oil, and bake at 400°F (200°C) for about 15–20 minutes, flipping halfway, until crispy and golden.
Is the mayonnaise necessary in the filling?
Mayonnaise helps to bind the filling and adds creaminess that keeps the chicken mixture moist and flavorful. You can substitute with Greek yogurt if you prefer a lighter alternative.
How spicy are these taquitos? Can I adjust the heat?
The chili powder adds a gentle warmth, but the recipe isn’t overly spicy. Feel free to adjust the chili powder amount to suit your heat preference, or add a dash of cayenne for more kick.
Final Thoughts
This Easy Gluten-Free Chicken Taquitos Recipe checks off every box for a delicious, hassle-free meal with exciting flavors and satisfying crunch. Whether you’re serving friends, family, or just treating yourself, these taquitos will quickly become a cherished staple in your recipe collection. Go ahead, roll up your sleeves, and bring this flavorful fiesta to your table—you won’t regret it!
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Easy Gluten-Free Chicken Taquitos Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Easy Gluten-Free Chicken Taquitos recipe offers a delicious and crisp handheld meal using cassava flour tortillas filled with a flavorful shredded chicken mixture. Perfect for a quick lunch or dinner, these taquitos are pan-fried to golden perfection, delivering a satisfying crunchy texture without the need for deep-frying. Created with simple, fresh ingredients and gluten-free tortillas, they are ideal for those seeking a tasty, gluten-free Mexican-inspired dish.
Ingredients
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 Squeezed 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 squeezed lime juice, chopped cilantro, chili powder, garlic powder, and salt. Mix thoroughly with a sturdy spatula or spoon until well incorporated and evenly mixed.
- Warm the tortillas: Place two tortillas at a time between damp paper towels and microwave on high for 15-20 seconds until warm and pliable, which helps prevent the tortillas from tearing when rolling.
- Assemble the taquitos: Spread a generous spoonful of the chicken mixture evenly onto each warm tortilla. Tightly roll the tortilla around the filling, pressing gently to secure the filling inside and create 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 bottoms turn golden brown and crispy. Carefully flip each taquito and cook for an additional 4-5 minutes, ensuring both sides are equally crispy and golden.
- Serve: Remove the cooked taquitos from the skillet and serve hot. They pair wonderfully over a bed of romaine lettuce and are excellent with guacamole and salsa on the side for dipping.
Notes
- Microwaving the tortillas wrapped in damp paper towels keeps them pliable and prevents cracking when rolling.
- Use a sturdy spatula to handle the taquitos carefully when flipping to maintain their shape.
- If preferred, you can bake the taquitos at 400°F (200°C) for 15-20 minutes, turning halfway through for a healthier version.
- Leftovers can be stored in the refrigerator and reheated in a skillet or oven to maintain crispiness.
- Feel free to customize the filling with additional spices or vegetables based on personal preference.
