Description
Make crispy, handheld comfort food accessible with these easy gluten-free chicken taquitos using cassava flour tortillas.
Ingredients
Scale
- 8 Cassava Flour Tortillas
- 2 Cups Shredded Chicken
- ½ Cup Diced Bell Pepper
- ⅓ Cup Diced Red Onion
- ¼ Cup Mayo
- 3 Tablespoons Lime Juice
- 2 Tablespoons Chopped Cilantro
- 1 Teaspoon Chili Powder
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Salt
Instructions
- Add all filling ingredients into a large bowl. Mix them together with a stiff spatula or spoon.
- Place a cast iron skillet or nonstick skillet on a medium heat burner. Spray the skillet with avocado oil or olive oil to prevent sticking. Preheat the skillet.
- Warm up two tortillas at a time on a damp paper towel in the microwave for about 15-20 seconds. This prevents them from breaking when you fold them.
- Fill each warm tortilla with a large spoonful of the chicken filling. Tightly roll the tortilla up so the filling stays inside.
- Repeat the rolling process until all tortillas are ready for the skillet. Place them on the skillet and flip after about 5 minutes or when they look golden brown.
- Cook for an additional 4-5 minutes or until both sides are golden brown.
- Serve the taquitos over a bed of fresh romaine lettuce with guacamole and salsa.
Notes
- Use fresh squeezed lime juice for the best flavor.
- Cassava flour tortillas from brands like Siete Foods or Rise & Puff work well for this recipe.
- Primal Kitchen avocado oil mayo is a good choice for the filling.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Dinner
- Method: Skillet Frying
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 taquitos
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 22
- Cholesterol: 60
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