I’ve got a delightful recipe to share with you today! So, picture this: it’s a sunny afternoon, and you’re thinking about what to whip up for lunch. You want something that’s tasty, a little different, yet doesn’t require hours in the kitchen. Like many of us, my family is juggling a busy schedule, and finding meals that please everyone isn’t always a walk in the park.
A beloved go-to in my household is these Easy Gluten-Free Chicken Taquitos. They’re the kind of dish that’s so simple to prepare, you’ll almost feel like you’re getting away with something! Over the years, I’ve started to lean more towards recipes that accommodate dietary needs, and these taquitos are gluten-free, which makes it even better for anyone with gluten sensitivities.
When I first tried my hand at these, I was pleasantly surprised by how quickly they came together. The prep is a breeze, and once you get the hang of rolling the tortillas, you’ll find yourself making them more often. Imagine biting into a crispy, warm taquito, packed with flavorful, seasoned chicken, and complemented by a fresh splash of lime juice. Honestly, it doesn’t get much better than that!
I should mention that getting your hands on quality ingredients is half the battle won. Investing in good cassava flour tortillas makes a world of difference. They’re pliable, don’t require hours in the kitchen, and they taste fantastic. You can always pair these with some guacamole or salsa for an extra kick. I promise you won’t regret giving these taquitos a try!
How to Make Easy Gluten-Free Chicken Taquitos
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Ingredients
- 8 Cassava Flour Tortillas
- 1/2 Cup Diced Red Onion
- 1/4 Cup Mayo
- 1/2 Cup Diced Bell Pepper
- 1 Teaspoon Chili Powder
- 2 Tablespoons Chopped Cilantro
- 2 Cups Shredded Chicken
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Salt
- 3 Tablespoons Lime Juice
Directions
- Begin by mixing all the filling ingredients in a large bowl. Use a robust spatula or spoon, blending until everything is well combined.
- Next, heat a cast iron or non-stick skillet over medium heat. Lightly coat it with avocado or olive oil, ensuring the surface is hot before you add the taquitos.
- Warm two tortillas at a time on a damp paper towel in the microwave for about 15-20 seconds. This trick helps prevent tearing.
- Once a tortilla is warmed, spoon a hearty amount of the chicken mixture into the center. Roll it up tightly, ensuring the filling stays put.
- Gently place the rolled taquitos on the skillet. Cook them for about 5 minutes until they are golden brown, then flip and continue cooking for an additional 4-5 minutes, until crispy on both sides.
- Serve your scrumptious taquitos on a bed of fresh romaine lettuce, and pair with guacamole and salsa for an enhanced meal experience!
Storing Suggestion
To store leftovers, let the taquitos cool completely before placing them in an airtight container. Refrigerate for up to three days. Reheat by baking them in a preheated oven at 350°F until thoroughly warmed and crispy.
Cooking Tips
If you’re looking to spice things up, consider adding a pinch of cayenne pepper or some finely chopped jalapeños to the filling. Also, make sure your skillet is well-heated before adding the taquitos, as this ensures maximum crispiness!
Serving Suggestions
A side of homemade guacamole or fresh salsa can make these taquitos shine! Pair with a refreshing limeade or iced tea for a complete meal. Don’t forget a sprinkle of cheese or chopped green onions for an extra flair.
Ingredient Substitutions
If you don’t have cassava flour tortillas, corn tortillas make a good alternative. For the mayo, Greek yogurt can be used for a healthier twist. Replace the chicken with turkey or a plant-based protein for a different take on the recipe.
Seasonal Variations
Incorporate seasonal vegetables such as summer squash or fresh corn to add a touch of seasonal flavor. During the fall, roasted pumpkin or sweet potatoes can offer a delightful, autumn-inspired variation.
Allergen Information
This recipe contains eggs in the mayo. Substitute with egg-free alternatives, like a vegan mayo, if necessary. Ensure that the tortillas and all other ingredients are certified gluten-free to avoid cross-contamination in sensitive individuals.
FAQs
Can I make these taquitos ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator. Roll and cook the taquitos fresh for the best texture and flavor. This makes it easier if you’re expecting company or want to save time during a busy week.
What’s the best way to reheat taquitos?
The best way to reheat taquitos is in the oven. Preheat your oven to 350°F and bake them for about 10-15 minutes, or until they’re warmed through and crispy again. Avoid using the microwave, as it can make the tortillas soggy.
Can I freeze these taquitos?
Absolutely! To freeze, place uncooked taquitos on a baking sheet in the freezer until solid. Then transfer to a freezer-safe bag. Cook them straight from frozen; simply add a few extra minutes to the cooking time.
Are cassava flour tortillas easy to find?
Yes, cassava flour tortillas are increasingly available at major grocery stores and online. Check in the gluten-free or health foods section of your local store, or consider purchasing them online for convenience.
How do I keep the tortillas from breaking?
To keep the tortillas from breaking, it’s crucial to warm them properly before filling. Use a damp paper towel in the microwave for a quick, effective softening method. This ensures they’re pliable and easier to roll without tearing.
Can I use another protein instead of chicken?
Yes, you can use different proteins such as shredded beef, pork, or even a plant-based meat substitute for a vegetarian option. Just ensure it’s pre-cooked and well-seasoned to maintain the flavor profile of the taquitos.
Easy Gluten Free Chicken Taquitos
Ingredients
- 8 Cassava Flour Tortillas Siete Foods or Rise & Puff are recommended
- 1/2 cup Diced Red Onion
- 1/4 cup Mayo Avocado oil mayo is recommended, like Primal Kitchen
- 1/2 cup Diced Bell Pepper
- 1 teaspoon Chili Powder
- 2 tablespoons Chopped Cilantro
- 2 cups Shredded Chicken
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Salt
- 3 tablespoons Lime Juice Fresh is best
Instructions
- Combine all the filling ingredients in a large bowl using a sturdy spatula or spoon. Mix until well combined.
- Heat a cast iron or non-stick skillet over medium heat and lightly spray it with avocado or olive oil. Ensure the skillet is hot before adding the taquitos.
- Warm two tortillas at a time in the microwave on a damp paper towel for 15-20 seconds to prevent tearing.
- Take a warmed tortilla, add a generous spoonful of chicken filling to the center, and roll tightly to keep the filling secure.
- Place rolled taquitos on the skillet and cook, flipping them after about 5 minutes or when golden brown. Cook for another 4-5 minutes to crisp both sides.
- Serve the taquitos over a bed of fresh romaine lettuce with guacamole and salsa for a delightful meal.
