Baked Chicken Taquitos
Taquitos are traditionally rolled-up tacos, stuffed with your filling of choice and fried. To make them a little healthier, we used Siete's Almond Flour Tortillas, filled them with a decadent dairy-free filling, and baked them in the oven. This recipe is easy and a delicious choice for a quick weeknight meal. You may want to double this recipe because your family will want seconds!
Ingredients
- 1 package Siete Almond Flour Tortillas
- 1.5-2 cups chicken shredded (rotisserie chicken works great)
- 2 green onions thinly sliced
- 3 tbsp dairy-free cream cheese
- 1 4-oz can mild diced green chilis
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
Toppings
- iceberg lettuce finely shredded
- guacamole
- pico de gallo
- cilantro
- jalapeños
- Quest Fresco (if you're not Whole30)
Instructions
- Preheat oven to 425 degrees. Spray a baking sheet with nonstick cooking spray or drizzle a few tablespoons of olive oil on the pan to prevent the taquitos from sticking while giving them a nice brown color.
- Combine all of the filling ingredients into a mixing bowl.
- Heat up the tortillas to make them pliable by placing them between two damp paper towels and microwaving for 45 seconds.
- Place a heaping tablespoon of the filling along the center of each tortillas and tightly roll up. Place the taquitos seam side down. Brush the tops of each taquitos with olive oil.
- Bake for 15 minutes, flip and continue to bake for about 10 minutes or until the taquitos are a light golden brown and crisp to the touch.
Notes
Optional filling swap: Swap chicken for 1LB of Organic Grass-Fed Beef.