Gluten Free Chicken Taquitos
Crispy Easy Gluten Free Chicken Taquitos Recipe ready in 30 minutes! Made with cassava flour tortillas, dairy-free filling, and simple ingredients your whole family will love.
You know what’s funny? I used to think taquitos were one of those things I’d never be able to make gluten-free at home. They always seemed like they belonged in the freezer aisle or at a restaurant, wrapped in regular flour tortillas that would never work for my family.
But then I discovered cassava flour tortillas, and everything changed. This Easy Gluten Free Chicken Taquitos Recipe has become my go-to for busy weeknights when I need something quick, satisfying, and actually exciting for dinner. They’re crispy on the outside, packed with flavor on the inside, and honestly? My kids request them at least once a week now.
The best part is how simple they are to customize. Whether you’re looking for gluten free recipes for dinner that work for picky eaters or need a dairy free dinner option that doesn’t taste like you’re missing out on anything, this taquitos recipe delivers every single time.
Table of Contents
Gluten Free Chicken Taquitos
Equipment
- Large mixing bowl
- Cast iron skillet or nonstick skillet
- Stiff spatula or spoon
- Microwave
- Damp paper towel
- Cooking spray (avocado or olive oil)
Ingredients
Tortillas
- 8 Cassava Flour Tortillas Siete Foods or Rise & Puff recommended
Filling Ingredients
- 2 cups Shredded Chicken Rotisserie chicken works perfectly
- ½ cup Diced Bell Pepper Any color
- ⅓ cup Diced Red Onion Fresh and finely diced
- ¼ cup Mayo Primal Kitchen avocado oil mayo recommended
- 3 tablespoons Lime Juice Fresh squeezed is best
- 2 tablespoons Chopped Cilantro Fresh cilantro only
- 1 teaspoon Chili Powder Adjust to taste
- ½ teaspoon Garlic Powder Not garlic salt
- ½ teaspoon Salt To taste
Instructions
- Start by adding all filling ingredients into a large bowl. Mix together with a stiff spatula or spoon until everything is evenly combined and the chicken is well-coated with the mayo and seasonings. The mixture should be creamy and hold together nicely.
- Place a cast iron skillet or nonstick skillet on a medium heat burner. Spray generously with avocado oil or olive oil to prevent sticking. It’s important to preheat the skillet for about 2-3 minutes so your taquitos get that beautiful golden crust right away.
- To prepare the tortillas, warm up two at a time on a damp paper towel in the microwave for about 15-20 seconds. This step is crucial—it softens the tortillas just enough so they won’t break and rip when you fold them. Trust me, skipping this step leads to frustrating tears and filling spilling everywhere!
- Fill each warm tortilla with a large spoonful of the chicken filling, placing it in a line down the center. Tightly roll the tortilla up so the filling doesn’t spill out the sides, tucking in the edges as you go. Place each rolled taquito seam-side down on the preheated skillet.
- Repeat the process until all tortillas are cooking on the skillet. Flip after about 5 minutes or when they’re golden brown and crispy—you’ll hear a lovely sizzle and see those gorgeous brown spots. Cook for an additional 4-5 minutes on the other side until both sides are equally crispy.
- Serve immediately over a bed of fresh romaine lettuce with guacamole and salsa on the side. The contrast between the crispy taquitos and cool, crunchy lettuce is absolutely perfect!
Notes
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Cassava Flour Tortillas | 8 tortillas | Siete Foods or Rise & Puff recommended |
| Shredded Chicken | 2 cups | Rotisserie chicken works perfectly! |
| Diced Bell Pepper | ½ cup | Any color you prefer |
| Diced Red Onion | ⅓ cup | Fresh and finely diced |
| Mayo | ¼ cup | Primal Kitchen avocado oil mayo |
| Lime Juice | 3 tablespoons | Fresh squeezed is best |
| Chopped Cilantro | 2 tablespoons | Fresh cilantro only |
| Chili Powder | 1 teaspoon | Adjust to taste |
| Garlic Powder | ½ teaspoon | Not garlic salt |
| Salt | ½ teaspoon | To taste |
Instructions
Step 1: Start by adding all filling ingredients into a large bowl. Mix together with a stiff spatula or spoon until everything is evenly combined and the chicken is well-coated with the mayo and seasonings. The mixture should be creamy and hold together nicely.
Step 2: Place a cast iron skillet or nonstick skillet on a medium heat burner. Spray generously with avocado oil or olive oil to prevent sticking. It’s important to preheat the skillet for about 2-3 minutes so your taquitos get that beautiful golden crust right away.
Step 3: To prepare the tortillas, warm up two at a time on a damp paper towel in the microwave for about 15-20 seconds. This step is crucial—it softens the tortillas just enough so they won’t break and rip when you fold them. Trust me, skipping this step leads to frustrating tears and filling spilling everywhere!
Step 4: Fill each warm tortilla with a large spoonful of the chicken filling, placing it in a line down the center. Tightly roll the tortilla up so the filling doesn’t spill out the sides, tucking in the edges as you go. Place each rolled taquito seam-side down on the preheated skillet.
Step 5: Repeat the process until all tortillas are cooking on the skillet. Flip after about 5 minutes or when they’re golden brown and crispy—you’ll hear a lovely sizzle and see those gorgeous brown spots. Cook for an additional 4-5 minutes on the other side until both sides are equally crispy.
Step 6: Serve immediately over a bed of fresh romaine lettuce with guacamole and salsa on the side. The contrast between the crispy taquitos and cool, crunchy lettuce is absolutely perfect!
Substitutions
No Cassava Flour Tortillas? You can use other gluten-free tortillas like almond flour or corn tortillas for this taquitos recipe. Just note that corn tortillas are smaller, so you’ll get mini taquitos—which is actually adorable for kids!
Dairy-Free Mayo Options: If you’re avoiding eggs altogether, try a vegan mayo made from aquafaba. Brands like Just Mayo or Chosen Foods work beautifully in this dairy free dinner recipe.
Chicken Alternatives: Swap the shredded chicken for rotisserie turkey, cooked ground turkey, or even seasoned black beans for a vegetarian version. Each option brings its own delicious twist to these gluten free recipes for dinner.
Bell Pepper Swaps: Don’t have bell peppers on hand? Diced zucchini or corn kernels add great texture and flavor to the filling without changing the recipe much at all.
Troubleshooting
Tortillas Keep Breaking: This usually means they weren’t warmed enough or they’ve dried out. Make sure your paper towel is properly damp and microwave for the full 15-20 seconds. If your tortillas are older, they might need an extra 5-10 seconds.
Filling Falls Out: You might be overfilling your tortillas or not rolling them tightly enough. Use about 2-3 tablespoons of filling per tortilla and really tuck those edges in as you roll. The seam-side-down placement helps too!
Not Getting Crispy: Your skillet probably isn’t hot enough, or you’re not using enough oil. Well, make sure you preheat for a full 2-3 minutes and don’t be shy with that cooking spray—these need a good coating to crisp up properly.
Burning on One Side: Your heat is too high! Medium heat is key for this Easy Gluten Free Chicken Taquitos Recipe. If your stove runs hot, dial it down to medium-low.
Storage & Meal Prep
Storage: Let your taquitos cool completely before storing them in an airtight container in the fridge for up to 4 days. They’re perfect for meal prep since you can reheat them in a toaster oven or air fryer to restore that crispy texture. Skip the microwave if you want them crispy!
Meal Prep Tips: Make a double batch of filling on Sunday and store it separately from the tortillas. When you’re ready to eat during the week, just assemble and cook fresh taquitos in under 10 minutes. You can also freeze assembled (but uncooked) taquitos for up to 3 months—cook from frozen, adding 2-3 extra minutes per side.
Serving Suggestions
These crispy taquitos shine when served with all your favorite Mexican-inspired sides. I love piling them on a bed of chopped romaine with dollops of guacamole, fresh pico de gallo, and a drizzle of dairy-free sour cream. Don’t forget the lime wedges—that extra squeeze of citrus makes everything pop!
For a heartier meal, serve alongside cilantro-lime cauliflower rice or black beans seasoned with cumin. They’re also fantastic with a simple side salad dressed in lime vinaigrette. Man, oh man, these work beautifully for game day spreads or casual Taco Tuesday dinners with the whole family!
Variations
Kid-Friendly Version: Reduce or omit the chili powder and cilantro (I know, some kids think cilantro tastes like soap!). Add a handful of shredded cheese to the filling if your family tolerates dairy. You can also cut the finished taquitos into smaller pieces for little hands.
Spicy Kick: Add diced jalapeños to the filling, increase the chili powder to 2 teaspoons, or stir in some chipotle mayo instead of regular mayo. Top with sliced fresh jalapeños and your favorite hot sauce for an adults-only version of this taquitos recipe.
Air Fryer Method: Brush your assembled taquitos with avocado oil and air fry at 400°F for 8-10 minutes, flipping halfway through. They come out incredibly crispy and use less oil—perfect when you’re batch-cooking for meal prep or following specific gluten free recipes for dinner plans.
Breakfast Style: Fill tortillas with scrambled eggs, diced peppers, crumbled breakfast sausage, and a bit of dairy-free cheese. Cook the same way for a protein-packed morning meal that rivals any easy gluten-free breakfast option.
Gluten Free Chicken Taquitos FAQs
Can I use store-bought rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is my secret weapon for this Easy Gluten Free Chicken Taquitos Recipe. Just shred about 2 cups worth and you’re good to go—it saves so much time on busy weeknights.
How do I prevent the tortillas from getting soggy?
The key is serving these taquitos right after cooking while they’re still hot and crispy. If you need to hold them for a bit, place them on a wire rack instead of a plate so air circulates underneath. Avoid covering them with foil since trapped steam makes them soggy.
What’s the best way to reheat leftover taquitos?
Skip the microwave if you want them crispy again! Pop them in a 375°F oven or toaster oven for 8-10 minutes, or use an air fryer at 350°F for 5-6 minutes. They’ll crisp right back up like they’re freshly made.
Can I make these dairy free?
Yes, this is naturally a dairy free dinner recipe! Just make sure your mayo is egg-based or vegan (both work), and skip any cheese toppings. The filling is creamy and delicious without any dairy whatsoever.
Why are my taquitos falling apart when I roll them?
Your tortillas need more warming! Cassava flour tortillas are less flexible than wheat tortillas, so that quick microwave steam really matters. Use a properly damp paper towel and don’t rush the 15-20 second warming time—it makes all the difference.
How can I make these ahead for a party?
Assemble all your taquitos and place them seam-side down on a baking sheet lined with parchment paper. Cover tightly with plastic wrap and refrigerate for up to 4 hours before cooking. When guests arrive, just cook them fresh—they’ll be on the table in 10 minutes and taste amazing!
Final Thoughts
This Easy Gluten Free Chicken Taquitos Recipe has honestly become one of those recipes I return to again and again. They’re simple enough for a Tuesday night but impressive enough for entertaining, and that’s exactly the sweet spot I’m always looking for with gluten free recipes for dinner.
The beauty of this taquitos recipe is how adaptable it is to whatever you have in your fridge. According to research on gluten-free cooking satisfaction, recipes that allow for customization and use accessible ingredients help families stick with their gluten-free lifestyle long-term. And that’s exactly what these deliver!
Whether you’re newly gluten-free and still figuring things out or you’ve been at this for years like me, having reliable dinner recipes that everyone actually wants to eat makes such a difference. These crispy, flavorful taquitos check every box—and I hope they become a regular rotation in your kitchen too.
For more weeknight-friendly ideas, check out this warming miso soup recipe that pairs beautifully with lighter meals, or explore other crowd-pleasing gluten-free dinner inspiration throughout the site!
