Golden Crunchy Gluten-Free Chicken Taquitos
These gluten-free chicken taquitos are filled with a limey, mayo-bound shredded chicken mix, wrapped in cassava flour tortillas, and shallow-fried to perfection for a crispy texture.
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.
Notes
Refrigerate cooled taquitos in an airtight container for up to 3 days or freeze individually for up to 2 months. Reheat in an air fryer or oven for best texture.