Step by Step Chicken Taquitos Recipe | Paleo & Gluten Free
Most people think because I'm a holistic nutritionist and health coach I don't have any food vices. Well, I do. Taquitos! Well, Mexican food in general. But if you're like me, make this Chicken Taquitos Recipe and you can have your taquitos and eat them, too.
Why Make This Chicken Taquitos Recipe?
What is it taquitos (or flautas or rolled tacos or whatever the regional name is for basically a deep-fried tortilla wrapped around spiced meat?) I may have a problem. Costco samples aren't typically appealing, but when the taquito cart is there, it's hard to pass up. Even though I have been gluten-free for most of 9 years, it's still hard. Prior to acknowledging I couldn't eat gluten, I would make a beeline for them, then go back around again for another hoping the person manning the taquito booth wouldn’t recognize me. Other times I would send my kids back in for me. See...it's a problem. I knew I couldn't buy them, and I didn't think I could make them. Then I had an epiphany! I could "feed" my addiction, but in a healthy way.
How to Make Chicken Taquitos at Home
I had never made them at home but after making the Paleo Eggrolls, I realized taquitos made from Siete cassava flour tortillas would be just as easy. Since I am choosing to eat grain free, it’s impossible to find these crispy little snacks without making them at home, so If I was ever going to eat them again, it was going to up to me. They have now become a regular around here. With a side salad and topped off with pico de gallo, guacamole and Paleo friendly ranch dressing, they fit very well into a healthy lifestyle.
Step-By-Step Chicken Taquitos Recipe
The filling is a bit different with shredded cooked chicken instead of ground meat, and you don’t have to tuck in the edges as you do with eggrolls, but otherwise, the process is very much the same.
Step One:
Mix all filling Ingredients together.
Step Two:
Roll the filling into the tortillas
Step Three:
Place on a baking sheet, brush with coconut oil and bake until crispy.
Step Four:
Serve with your salsa and guacamole or your favorite Mexican toppings.
We like to serve them with guacamole, salsa, pico de gallo and Whole30 style ranch and just to make them a full meal, I top them with shredded lettuce or cabbage as well.
Chicken Taquitos
Ingredients
- 3 cups cooked and shredded chicken
- ¼ cup salsa
- ¼ cup chicken broth
- Mexican Spice Blend
- ½ cup roasted, peeled, and chopped poblano peppers or canned green chiles
- ½ cup chopped green onion
- ½ cup chopped cilantro
- 1 cup shredded cheddar or pepper jack cheese, completely optional
- 2 pkgs Siete Coconut Cassava Tortillas*
- Coconut oil
- Toppings: Paleo Friendly Ranch, guacamole, salsa, Pico de Gallo, shredded lettuce or cabbage
Instructions
- Heat oven to 400 degrees. Place parchment on a cookie sheet.
- Mix together all ingredients except for the tortillas and coconut oil.
- Heat tortillas in a dry, hot skillet until they are pliable. Keep warm in a clean, folded kitchen towel between two plates.
- Once all tortillas are heated, place two tablespoons of mixture on the end of a tortilla closest to you.
- Roll tightly to make cigar shape and place seam-side down on prepared cookie sheet.
- Continue with remaining chicken mixture (you may have tortillas left over).
- Brush liberally with coconut oil and place in hot oven.
- Bake until the tops are golden then flip and bake a few more minutes until all sides are crispy.
- Serve with desired toppings.