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
Scale
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.
