Description
These Gluten-Free Chicken Taquitos are a delicious, crispy, and grain-free twist on the classic Mexican dish. Made with shredded poached or rotisserie chicken blended with fresh vegetables, mayo, and spices, then wrapped in grain-free tortillas and pan-fried to golden perfection. Perfect as a snack or meal, they come together quickly and pair wonderfully with guacamole or salsa.
Ingredients
Scale
Filling
- 1–2 pieces of poached chicken breast, shredded (or use rotisserie chicken)
- 1/2 cup diced bell pepper (any color)
- 1/4 cup diced red onion
- 2 tablespoons mayonnaise (e.g., Primal Kitchen avocado oil mayo)
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt, to taste
- 2 tablespoons fresh cilantro, chopped
Assembly
- 6–8 grain-free tortillas (e.g., Siete brand)
- Avocado oil spray (or coconut oil/olive oil) for cooking
Instructions
- Prepare the Filling: In a large bowl, combine shredded chicken, diced bell pepper, diced red onion, mayonnaise, lime juice, chili powder, garlic powder, salt, and chopped cilantro. Mix thoroughly until well combined.
- Preheat the Skillet: Place a cast iron or nonstick skillet over medium heat. Lightly spray with avocado oil to prevent sticking.
- Assemble the Taquitos: Lay a tortilla flat and spoon a portion of the chicken mixture onto one side.
- Roll the Taquitos: Tightly roll the tortilla around the filling to form a taquito. Repeat with the remaining tortillas and filling.
- Cook the Taquitos: Once the skillet is heated, place the taquitos seam-side down onto the skillet. Cook until golden brown on all sides, turning as needed to ensure even cooking.
- Serve: Remove the taquitos from the skillet and serve hot. Pair with fresh guacamole, salsa, or a side salad for a complete meal.
Notes
- Use grain-free tortillas to keep the recipe gluten-free.
- Poaching the chicken beforehand ensures it is tender and moist for shredding.
- You can substitute mayonnaise with a dairy-free option if preferred.
- Adjust chili powder and garlic powder to taste for desired spice level.
- Cooking them seam-side down first helps keep the taquitos tightly rolled during cooking.
- Serve immediately for the crispiest texture; leftovers can be reheated in a skillet or air fryer.
