This recipe makes golden, crunchy gluten-free chicken taquitos that stay crisp without the flaky gluten crusts most taquitos use. They’re rolled cassava flour tortillas filled with a limey, mayo-bound shredded chicken mix and shallow-fried until perfectly crisp — ideal for weeknight dinners, game-day bites, or a kid-friendly party platter. If you like bold, crunchy chicken recipes, try this riff alongside a favorite copycat sandwich idea like the Chick-fil-A crispy chicken sandwich copycat recipe for a full comfort-food menu.
Why you’ll love this dish
These taquitos balance crunch, tang, and comfort in every bite. Cassava flour tortillas give you a naturally gluten-free shell that crisps up like the real deal. The filling is simple: cooked shredded chicken, a quick mayo-lime dressing, and a hit of chili powder for warmth.
“Crunchy outside, tender inside — the perfect party finger food that’s quick to assemble and even easier to eat.” — a happy dinner guest
Reasons to make them:
- Fast assembly using leftover or rotisserie chicken.
- Gluten-free without sacrificing texture.
- Versatile: scale up for a crowd or keep it small for a weeknight meal.
The cooking process explained
Before you start, here’s the short version: mix the filling, warm the cassava tortillas so they don’t crack, roll tightly, then pan-fry seam-side down until golden. You’ll shallow-fry (a thin layer of neutral oil in a skillet) rather than deep-fry, which gives the right crisp without too much grease. If you prefer alternatives to frying, baking is possible (see Tips below).
What you’ll need
- 8 cassava flour tortillas (warmed briefly so they roll)
- 2 cups cooked, shredded chicken (rotisserie or poached)
- 1/2 cup diced bell pepper (any color)
- 1/3 cup diced red onion
- 1/4 cup mayonnaise
- 3 tablespoons fresh lime juice
- 2 tablespoons chopped cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- Neutral oil, for a thin layer in the skillet (vegetable, canola, or avocado oil)
Ingredient notes and substitutions:
- Chicken: rotisserie chicken works perfectly and saves time. Poached chicken breast shredded with two forks is mild and lean.
- Mayo: use full-fat mayo for creaminess; Greek yogurt is a lower-fat swap but will change the flavor slightly.
- Tortillas: cassava flour tortillas are crisp-friendly and naturally gluten-free. If you can’t find them, use small corn tortillas (they behave differently; warm and handle gently).
If you enjoy copycat chicken recipes you can pair with these taquitos, check the copycat Chick-fil-A crispy chicken sandwich idea for more dinner inspiration.
Step-by-step instructions
- Mix the filling: In a large bowl, combine 2 cups shredded chicken, 1/2 cup diced bell pepper, 1/3 cup diced red onion, 1/4 cup mayonnaise, 3 tablespoons fresh lime juice, 2 tablespoons chopped cilantro, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt. Stir until everything is evenly coated.
- Heat the skillet: Preheat a large skillet over medium heat and add a thin layer of neutral oil — just enough to coat the bottom.
- Warm the tortillas: Stack the cassava tortillas two at a time on a damp paper towel and heat in the microwave for 15–20 seconds. This softens them so they roll without cracking.
- Fill and roll: Spoon a large tablespoon or two of the chicken mixture along one edge of a warmed tortilla. Roll tightly, tucking as you go.
- Pan-fry: Place each rolled taquito seam-side down in the hot skillet. Cook until golden brown and crispy on the bottom (about 2–3 minutes), then turn and brown the other side.
- Drain: Transfer cooked taquitos to a plate lined with paper towels to soak up excess oil.
- Serve: Serve immediately with guacamole and salsa for dipping.
Timing overview: prep (10–15 minutes), cook (10–15 minutes) for eight taquitos.
Best ways to enjoy it
- Dipping: Guacamole, pico de gallo, smoky chipotle salsa, or a cilantro-lime crema all pair beautifully.
- Plating: Arrange seam-side down on a platter with a bowl of salsa in the center and lime wedges on the side. Garnish with chopped cilantro.
- Meal ideas: Serve with a simple slaw and black beans for a fuller plate, or present a taquito board with several salsas and pickled jalapeños for parties.
Storage and reheating tips
- Refrigerate: Store cooled taquitos in an airtight container in the fridge for up to 3 days. Place paper towel in the container to absorb moisture and help preserve crispness.
- Freeze: Freeze individually on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Thaw in the fridge before reheating.
- Reheat: For best texture, reheat in an air fryer at 350°F (175°C) for 5–7 minutes or in a 400°F (200°C) oven for 8–12 minutes until hot and crisp. Avoid microwaving — it makes the tortillas soggy.
- Food safety: Do not leave cooked taquitos at room temperature for more than 2 hours. Reheat leftover chicken to at least 165°F (74°C).
Pro chef tips
- Warm tortillas properly: Heating them briefly on a damp paper towel prevents cracking and helps them roll tightly.
- Seal the seam: Press the seam down in the hot skillet first; this helps the tortilla stay closed while frying.
- Oil control: Use just a thin layer of oil. Too much oil makes them greasy; too little and they won’t brown evenly.
- Uniform size: Use a tablespoon measure for filling so all taquitos cook in the same time.
- Double-fry crisp technique: If you want extra crunch, fry until lightly golden, rest for a minute, then fry again for 30–45 seconds.
Creative twists
- Spicy chipotle: Mix 1–2 teaspoons chipotle in adobo into the filling for smoke and heat.
- Cheesy version: Add 1/2 cup shredded Oaxaca or Monterey Jack cheese to the chicken mixture.
- Breakfast taquitos: Swap the chicken for scrambled eggs and breakfast sausage, then serve with salsa verde.
- Vegetarian: Replace chicken with seasoned mashed black beans or spiced jackfruit for a plant-friendly option.
- Oven-baked: Brush rolled taquitos lightly with oil and bake seam-side down at 425°F (220°C) for 12–15 minutes, flipping halfway, until golden.
Common questions
Q: Can I bake these instead of pan-frying?
A: Yes. Brush lightly with oil and bake at 425°F (220°C) on a parchment-lined sheet for 12–15 minutes, flipping once. They’ll be slightly less golden than pan-fried but still tasty and lower in oil.
Q: Will cassava tortillas break when I roll them?
A: If they’re straight from the package and stiff, heat them 15–20 seconds between damp paper towels to soften. Rolling while warm reduces cracking.
Q: How do I make them extra crispy without deep-frying?
A: Use a hot skillet with a thin oil layer and fry seam-side down first to seal. Finish on medium-high heat to get that final crisp. An air fryer also crisps well at 350°F for 5–7 minutes.
Q: Is mayonnaise necessary in the filling?
A: Mayo adds creaminess and helps bind the filling. If you prefer, use Greek yogurt or a 50/50 mix of yogurt and mayo to cut calories while keeping texture.
Q: Can I prepare these ahead and fry later?
A: Yes—roll them and refrigerate on a tray covered with plastic for a few hours or freeze as described. Fry directly from chilled or partially thawed (add a minute or two to cook time).
Q: How long do leftovers keep?
A: Refrigerated leftovers are best within 3 days. Freeze for longer storage (up to 2 months).
Golden Crunchy Gluten-Free Chicken Taquitos
Ingredients
For the Filling
- 2 cups cooked, shredded chicken Use rotisserie or poached chicken.
- 1/2 cup diced bell pepper Any color.
- 1/3 cup diced red onion
- 1/4 cup mayonnaise Full-fat for creaminess; Greek yogurt can be a lower-fat substitute.
- 3 tablespoons fresh lime juice
- 2 tablespoons chopped cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
For the Taquitos
- 8 pieces cassava flour tortillas Warmed so they roll easily.
- Neutral oil for frying Vegetable, canola, or avocado oil.
Instructions
Preparation
- In a large bowl, combine the shredded chicken, diced bell pepper, red onion, mayonnaise, lime juice, cilantro, chili powder, garlic powder, and salt. Stir until everything is evenly coated.
- Preheat a large skillet over medium heat and add a thin layer of neutral oil — just enough to coat the bottom.
- Stack the cassava tortillas two at a time on a damp paper towel and heat in the microwave for 15–20 seconds until softened.
Assembly and Cooking
- Spoon a large tablespoon or two of the chicken mixture along one edge of a warmed tortilla. Roll tightly, tucking as you go.
- Place each rolled taquito seam-side down in the hot skillet. Cook until golden brown and crispy on the bottom (about 2–3 minutes), then turn and brown the other side.
- Transfer cooked taquitos to a plate lined with paper towels to soak up excess oil.
Serving
- Serve immediately with guacamole and salsa for dipping.