Introduction

These easy gluten-free chicken taquitos are a flavorful and satisfying meal perfect for any day of the week. Made with tender shredded chicken and fresh ingredients wrapped in cassava flour tortillas, they’re crispy on the outside and creamy inside. Enjoy a simple recipe that’s both delicious and allergy-friendly.

Four rolled tortillas with light brown grill marks are stacked on a white marbled surface, resting on a bed of shredded pale green lettuce. Inside the tortillas, orange-colored shredded chicken filling with visible herbs is slightly exposed at the open ends. In the background, a small white bowl filled with chunky red salsa adds color contrast. The overall texture of the tortillas appears soft with some toasted spots. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 Cassava Flour Tortillas (brands like Siete Foods or Rise & Puff recommended)

2 Cups Shredded Chicken

1/2 Cup Diced Bell Pepper

1/3 Cup Diced Red Onion

1/4 Cup Mayo (such as Primal Kitchen avocado oil mayo)

3 Tablespoons Lime Juice (fresh squeezed preferred)

2 Tablespoons Chopped Cilantro

1 Teaspoon Chili Powder

1/2 Teaspoon Garlic Powder

1/2 Teaspoon Salt

Instructions

Step 1: In a large bowl, combine shredded chicken, diced bell pepper, red onion, mayo, lime juice, chopped cilantro, chili powder, garlic powder, and salt. Mix well with a stiff spatula or spoon until evenly combined.

Step 2: Heat a cast iron or nonstick skillet over medium heat. Lightly spray with avocado or olive oil to prevent sticking. Preheating the skillet is important for crispy taquitos.

Step 3: Warm two cassava flour tortillas at a time by wrapping them in a damp paper towel and microwaving for 15–20 seconds. This softens the tortillas, making them easier to roll without breaking.

Step 4: Spoon a generous amount of the chicken filling onto each warm tortilla. Roll tightly to secure the filling inside, making sure no mixture spills out the sides.

Step 5: Place the rolled taquitos seam side down on the hot skillet. Cook for about 5 minutes until the bottoms turn golden brown, then carefully flip and cook for another 4–5 minutes until all sides are crisp and golden.

Step 6: Serve your taquitos hot over fresh romaine lettuce. Pair with guacamole and salsa for a delicious and vibrant meal.

Tips & Variations

For extra crispiness, brush the taquitos lightly with oil before cooking.

Substitute shredded chicken with cooked shredded turkey or jackfruit for a vegetarian version.

Add a pinch of cumin or smoked paprika to the filling for deeper flavor.

Use store-bought salsa or make your own with fresh tomatoes and jalapeños for an extra fresh touch.

FAQs

Can I use regular flour tortillas instead of cassava flour tortillas?

Yes, regular flour tortillas can be used if gluten-free options are not necessary. However, cassava flour tortillas provide a great gluten-free alternative with a slightly different texture and flavor.

How do I prevent the taquitos from unrolling while cooking?

Make sure to roll the taquitos tightly and place them seam side down on the hot skillet first—this helps seal them shut while cooking. You can also secure them with a toothpick if needed.