Description
This Easy Gluten-Free Chicken Taquitos recipe offers a delicious and crispy twist on the traditional Mexican favorite using cassava flour tortillas for a gluten-free option. Filled with a flavorful mixture of shredded chicken, bell peppers, red onion, and a zesty lime mayo dressing, these taquitos are pan-fried to golden perfection. Perfect as a snack or light meal, they are quick to prepare and packed with vibrant flavors and satisfying crunch.
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 Mayo (Primal Kitchen avocado oil mayo recommended)
- 3 Tablespoons Fresh 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 shredded chicken, diced bell pepper, diced red onion, mayonnaise, lime juice, chopped cilantro, chili powder, garlic powder, and salt. Mix thoroughly with a sturdy spatula or spoon until well combined to ensure all ingredients are evenly incorporated.
- 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 to prevent tearing during rolling.
- Assemble the taquitos: Spread a generous spoonful of the chicken mixture onto each warm tortilla. Tightly roll each tortilla around the filling, pressing gently to secure the seam and keep the filling inside while cooking.
- Cook the taquitos: Preheat a cast iron or nonstick skillet over medium heat and lightly spray with avocado or olive oil. Place the rolled taquitos seam-side down in the skillet. Cook for about 5 minutes until the bottom is golden brown, then carefully flip and cook for an additional 4-5 minutes until the other side is crispy and golden.
- Serve: Remove the taquitos from the skillet and serve hot. They pair wonderfully over a bed of fresh romaine lettuce and with sides of guacamole and salsa for dipping.
Notes
- Warming tortillas before rolling prevents cracking and tearing.
- Use a sturdy spatula to flip taquitos carefully to maintain their shape.
- For extra crispiness, a light brush of oil on the taquitos before frying can be added.
- Leftover filling can be stored in the refrigerator for up to 3 days.
- To make it spicier, add jalapeños or hot sauce to the filling.
