Let’s be honest—most gluten-free recipes are a sad compromise. Dry, crumbly, and tasting like cardboard regrets. But these taquitos?
Crispy. Flavor-packed. So good even your gluten-loving friends will steal them.
You’ll use simple ingredients, skip the deep fryer, and still get that addictive crunch. No weird binders, no 20-step process. Just straight-up deliciousness.
Ready to prove gluten-free doesn’t mean taste-free?
Why This Recipe Works
First, we ditch the wheat tortillas for corn tortillas—naturally gluten-free and way crispier when baked. Shredded chicken gets a flavor bomb from tangy lime, smoky spices, and melty cheese. Baking instead of frying keeps them light but still gives that golden crunch.
And the best part? You can customize the filling like a boss. Spicy?
Cheesy? Extra garlic? Done.
Ingredients You’ll Need
- 2 cups shredded cooked chicken (rotisserie chicken works great)
- 8-10 corn tortillas (6-inch size)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
- 1/2 cup salsa (store-bought or homemade)
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1 tbsp lime juice
- 2 tbsp olive oil or avocado oil
- Salt and pepper to taste
How to Make Gluten-Free Chicken Taquitos (Step-by-Step)
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper—trust us, cleanup is a nightmare without it.
- Mix the filling. In a bowl, combine chicken, cheese, salsa, cumin, chili powder, garlic powder, lime juice, salt, and pepper.
Taste it. Adjust spices if needed. (Yes, you’re allowed to snack on the filling.)
- Warm the tortillas. Microwave them for 20 seconds wrapped in a damp towel or heat in a dry skillet. This stops them from cracking when you roll.
- Fill and roll. Spoon 2-3 tbsp of filling onto each tortilla, roll tightly, and place seam-side down on the baking sheet.
Don’t overstuff—unless you enjoy taquito explosions.
- Brush with oil. Lightly coat each taquito with oil for maximum crispiness.
- Bake for 15-20 minutes until golden and crispy. Let cool for 2 minutes—unless you enjoy molten cheese burns.
How to Store Leftovers (If You Have Any)
Let taquitos cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 375°F (190°C) for 5-7 minutes to revive the crunch.
Microwaving turns them into sad, soggy tubes—just don’t.
Why You Should Make These ASAP
They’re gluten-free without tasting like it, packed with protein, and way healthier than fried versions. Kids love them, meal prep is a breeze, and they’re perfect for parties. Plus, you’ll finally have a use for that leftover rotisserie chicken besides eating it over the sink at midnight.
Common Mistakes to Avoid
- Using cold tortillas. They’ll crack.
Warm them up first—it’s non-negotiable.
- Overfilling. Less is more unless you want a cheesy lava spill.
- Skipping the oil brush. This isn’t the time to be shy. Crispy taquitos need love (and fat).
Swaps and Substitutions
No chicken? Use shredded beef, pork, or black beans for a vegetarian version. Dairy-free? Skip the cheese or use a vegan alternative. Spice lover? Add diced jalapeños or hot sauce to the filling. Corn tortillas not your thing?
Try gluten-free almond flour tortillas—but IMO, corn wins.
FAQs
Can I freeze these taquitos?
Absolutely. Freeze unbaked taquitos on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 5-10 extra minutes.
No thawing needed—because who plans that far ahead?
Why are my taquitos soggy?
You probably drowned them in salsa or didn’t bake them long enough. Less liquid, more crisp. Also, don’t crowd the baking sheet—steam is the enemy.
Can I use flour tortillas?
Sure, if gluten isn’t an issue.
But corn tortillas crisp up better, and FYI, this is a gluten-free recipe. Stay on mission.
Final Thoughts
These taquitos are the gluten-free hero you didn’t know you needed. Easy, customizable, and actually delicious.
No weird ingredients, no deep-frying guilt, and no sad leftovers. Make them tonight—your taste buds (and your gluten-free friend) will thank you.
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