Gluten-Free Chicken Taquitos are a simple and easy weeknight meal! Each tortilla is tightly rolled with a flavorful filling, fried on a cast iron skillet, and served with fresh guacamole and salsa.
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Why You'll Love This Recipe
Easy
You will love how quick and easy this homemade taquito recipe comes together! Just mix the filling, stuff the tortillas, and cook on a cast iron skillet until golden brown.
It's the perfect weeknight meal for days you're short on time!
Healthy
Traditional taquitos are made with corn tortillas and cheese, but this recipe is made without grains, dairy, or gluten. This recipe is filled with healthy ingredients like red onion, bell pepper, and cilantro!
It's a great option for anyone with celiac disease, food sensitivities, or on a Paleo Diet.
To keep them on the healthier side, I also opted to cook the taquitos with a light spray of avocado oil on a cast iron skillet instead of frying them in a pan of oil. (You could try baking or air frying them too!)
Versatile
I love that this recipe can be enjoyed as a main meal or as a delicious appetizer! It's great for summer picnics or game day parties. See the serving suggestions section on how to make it a complete meal.
🍴Ingredient Notes
- Shredded Chicken - You'll need 1-2 pieces of poached chicken breast or use rotisserie chicken to save time!
- Diced Bell Pepper - Any color bell pepper will work with this recipe.
- Diced Red Onion - I would not recommend swapping for any other type of onion.
- Mayo - I used Primal Kitchen avocado oil mayo, but any mayo will work.
- Lime Juice - Fresh squeezed is best!
- Seasoning - You'll need a mix of chili powder, garlic powder, and salt. Feel free to add in a little cayenne pepper for an extra kick of spice!
- Fresh Cilantro - Freshly chopped cilantro gives this dish a light and fresh flavor! Save some to sprinkle on top as garnish.
Recipe Variations
- Add buffalo sauce the filling to make buffalo chicken taquitos.
- Fold dairy-free cheddar cheese into the filling to give the taquitos an added layer of flavor.
- Use fresh corn tortillas if you're not grain-free!
- Swap the chicken for shredded beef to change up the flavor profile.
- Cook the chicken breast with your favorite taco seasoning to give it a boost of flavor.
🍴Step by Step Instructions
Step 1: Make the Filling
Start by adding all filling ingredients into a large bowl. Mix together with a stiff spatula or spoon.
Step 2: Pre-heat the Skillet
Place a cast iron skillet or nonstick skillet on a medium heat burner. Spray with avocado oil, coconut oil, or olive oil to prevent sticking. (It's important to preheat the skillet.)
Step 3: Prepare the Tortillas
Heat tortillas two at a time in the microwave on a damp paper towel for about 15-20 seconds. (This will prevent them from breaking and ripping when you fold them.)
Step 4: Fill Tortillas
Fill each warm tortilla with a large spoonful the chicken filling. Tightly roll the tortilla up so the filling does not spill out the side.
Step 5: Cook Chicken Taquitos
Repeat the process until all tortillas are cooking on the skillet. Flip after about 5 minutes or when they're golden brown. Cook for an additional 4-5 minutes or until both sides are golden brown.
Step 6: Serve Taquitos
Serve over a bed of fresh romaine lettuce with guacamole and salsa.
Expert Tips
- Use a veggie chopper to make perfectly cut vegetables! It also saves time.
- To easily shred the chicken, use a hand mixer.
- Lightly coat the pan with avocado oil, olive oil, or coconut oil. You do not need to deep fry the taquitos. I like using Primal Kitchen Avocado Oil Spray!
- To prevent the tortillas from cracking, heat in the microwave on a paper towel for about 15-20 seconds before adding the filling.
- Do not cook the tortillas on too high of a heat or the wraps will burn.
- Place the tortillas on the skillet in a single layer so each side can get cooked evenly. A 12-inch pan will fit all 8 tortillas. (6 across and one on the top and bottom.)
Serving Suggestions
Typically, I serve my homemade taquitos as a main meal with chopped romaine lettuce or iceberg lettuce with a side of guacamole and salsa.
Garnish with chopped cilantro, pico de gallo, and lime wedges. You can even add a drizzle of your favorite hot sauce for an extra kick of spice!
Sides
- Refried Beans
- Mexican Rice
- Black Beans
- Mexican Street Corn
- Cilantro Rice
- Peach Salsa!
Dessert
Frequently Asked Questions
You can, but I find that they break apart much easier than the cassava flour tortillas. Make sure you heat them to prevent cracking!
No! Any large skillet will work with this recipe.
My two favorite brands are Siete Foods and Rise & Puff. Both make high quality cassava flour tortillas that do not break easily.
How to store leftovers
Leftover taquitos should be stored in an airtight container in the refrigerator for about 2-3 day.
To reheat, I suggest using an air fryer so they do not get soggy, but a microwave will work too!
More Mexican Inspired recipes!
After you make these Gluten Free Chicken Taquitos, make sure to leave a comment & rate the recipe!
Recipe Card
Easy Gluten-Free Chicken Taquitos Recipe
Equipment
- 1 Cast Iron Skillet Or nonstick skillet!
Ingredients
- 8 Cassava Flour Tortillas My two favorite brands are Siete Foods and Rise & Puff.
Filling Ingredients
- 2 Cups Shredded Chicken
- ½ Cup Diced Bell Pepper
- ⅓ Cup Diced Red Onion
- ¼ Cup Mayo I used Primal Kitchen avocado oil mayo.
- 3 Tablespoons Lime Juice Fresh squeezed is best!
- 2 Tablespoons Chopped Cilantro
- 1 Teaspoon Chili Powder
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Salt
Instructions
- Start by adding all filling ingredients into a large bowl. Mix together with a stiff spatula or spoon.
- Place a cast iron skillet or nonstick skillet on a medium heat burner. Spray with avocado oil or olive oil to prevent sticking. (It's important to preheat the skillet.)
- To prepare the tortillas, warm up two at a time on a damp paper towel in the microwave for about 15-20 seconds. (This will prevent them from breaking and ripping when you fold them.)
- Fill each warm tortilla with a large spoonful the chicken filling. Tightly roll the tortilla up so the filling does not spill out the side.
- Repeat the process until all tortillas are cooking on the skillet. Flip after about 5 minutes or when they're golden brown. Cook for an additional 4-5 minutes or until both sides are golden brown.
- Serve over a bed of fresh romaine lettuce with guacamole and salsa.
Notes
Expert Tips
- Use a veggie chopper to make perfectly cut vegetables! It also saves time.
- To easily shred the chicken, use a hand mixer.
- Lightly coat the pan with avocado oil, olive oil, or coconut oil. You do not need to deep fry the taquitos. I like using Primal Kitchen Avocado Oil Spray!
- To prevent the tortillas from cracking, heat in the microwave on a paper towel for about 15-20 seconds before adding the filling.
- Do not cook the tortillas on too high of a heat or the wraps will burn.
- Place the tortillas on the skillet in a single layer so each side can get cooked evenly. A 12-inch pan will fit all 8 tortillas. (6 across and one on the top and bottom.)
How To Store Leftovers
Leftover taquitos should be stored in an airtight container in the refrigerator for about 2-3 day. To reheat, I suggest using an air fryer so they do not get soggy, but a microwave will work too!Nutrition
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Estelle Prendez
Taquitos traditions have no cheese. It’s usually only a protein, shredded chicken or beef. That’s it. Fried in a corn tortilla which is gluten free if that’s your only problem. You may add guacamole, I usually just smash avocado with lemon salt and pepper. And salsa.
Mariah Knight
Hi! Thanks for sharing. (:
Karen Silva
Fabulous! I shredded a rotisserie chicken from Whole Foods. I usually buy Siete Almond tortillas but followed instructions for Cassava. Excellent flavor. There is no need to cook separate meals, a recipe like this can be enjoyed by everyone, My husband is from Oaxaca and cooks Mexican food all the time. He’s also very picky. And skeptical of “recipes,” which he doesn’t use.
Mariah Knight
Ahh yay!! I'm happy to hear that they are husband approved!
Abby Leatherman
This was so unexpectedly delicious! For the chicken, I boiled a whole chicken and shredded the meat. That combined with the mayo made for extra moist leftovers, which were equally delicious, even on the third day. Def a staple in my house now. Thank you for sharing 🙂
Mariah Knight
I'm so happy to hear that! They are one of my family's favorites. (: