Ingredients
- 1–2 pieces of poached chicken breast, shredded (or use rotisserie chicken)
- 1/2 cup diced bell pepper (any color)
- 1/4 cup diced red onion
- 2 tablespoons mayonnaise (e.g., Primal Kitchen avocado oil mayo)
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt, to taste
- 2 tablespoons fresh cilantro, chopped
- 6–8 grain-free tortillas (e.g., Siete brand)
- Avocado oil spray (or coconut oil/olive oil)
Instructions
- Prepare the Filling:
- In a large bowl, combine shredded chicken, diced bell pepper, diced red onion, mayonnaise, lime juice, chili powder, garlic powder, salt, and chopped cilantro. Mix thoroughly until well combined.
- Preheat the Skillet:
- Place a cast iron or nonstick skillet over medium heat. Lightly spray with avocado oil to prevent sticking.
- Assemble the Taquitos:
- Lay a tortilla flat and spoon a portion of the chicken mixture onto one side.
- Tightly roll the tortilla around the filling to form a taquito. Repeat with the remaining tortillas and filling.
- Cook the Taquitos:
- Once the skillet is heated, place the taquitos seam-side down onto the skillet.
- Cook until golden brown on all sides, turning as needed to ensure even cooking.
- Serve:
- Remove the taquitos from the skillet and serve hot. Pair with fresh guacamole, salsa, or a side salad for a complete meal.
Notes
- For baking, preheat the oven to 400°F and bake the taquitos for 15–20 minutes until crispy.
- Warm the tortillas slightly before rolling to prevent them from cracking.
- Use dairy-free cheese or skip it entirely for a dairy-free version.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course, Appetizer
- Method: Stovetop, Baking
- Cuisine: Mexican
- Diet: Gluten Free
