Paleo Chicken Taquitos

There’s just something about biting into a crispy taquito. The crunch, the warm filling, the bold flavors—it’s comfort food at its finest. Traditionally, taquitos are made with corn tortillas stuffed with meat or cheese, then fried until golden. But today? We’re keeping all that goodness while giving it a healthy twist.

Meet Paleo Chicken Taquitos—a grain-free, dairy-free version that’s just as tasty as the classic. These little rolls are packed with seasoned chicken and wrapped in tortillas that crisp up beautifully, whether baked or air-fried. Perfect for meal prep, snack time, or impressing your dinner guests.

The best part? They’re healthier without losing the crunch or flavor. Let’s dive into how to make them!

Quick Recipe Breakdown

What You’ll Need:

• Time: 30 minutes total (20 minutes prep, 10 minutes cook)
• Servings: Makes 12 taquitos—enough for 4 as a main or more as appetizers. Double the batch if you’re feeding a crowd.
• Difficulty: Beginners welcome! Rolling may take practice, but this recipe is super approachable.

Equipment You’ll Use:

• Medium pot for the sauce
• A mixing bowl
• Baking sheet (or air fryer basket!)
• Foil or parchment paper for easy cleanup
• Cooking spray (avocado oil works great)
• Optional: Toothpicks (to keep unruly rolls in place)

What Goes In

Here’s what you need to whip up these taquitos:

• 12 paleo tortillas (cassava flour tortillas are ideal)
• 1 cup chicken broth (unsalted gives you better control over flavor)
• 1/2 cup dairy-free milk (coconut or almond milk both work)
• 2 tbsp tapioca starch (or arrowroot or potato starch—whatever’s on hand)
• 2 tbsp taco seasoning (adjust the spice to your liking)
• 5 cups cooked, chopped chicken breast (rotisserie chicken saves time!)
• 2 cups dairy-free shredded cheese (brands like Daiya work well)
• Cooking oil spray
• Salt to taste

Toppings? Salsa, guacamole, lime wedges, or cilantro dressing make it even better.

Substitutions:

• No paleo tortillas? Almond flour tortillas work too, as long as they’re flexible.
• Don’t eat chicken? Try shredded jackfruit or sweet potato filling instead.
• Regular cheese? Sure, if you’re not dairy-free.

Step-by-Step Directions

Let’s walk through this together, step by step:

Step 1: Make the Sauce

In a medium pot, whisk chicken broth, dairy-free milk, taco seasoning, and tapioca starch. Cook over medium heat, stirring nonstop, until it thickens—about 3 to 4 minutes. You want a smooth sauce that coats the back of a spoon.

Heads-up: Keep your heat low to avoid clumps. Stir, stir, stir!

Step 2: Prep the Filling

In a big bowl, mix your chopped chicken, shredded cheese, and that dreamy sauce. Stir it all together until the filling is thick and evenly coated.

Pro Tip: Make sure your chicken is finely chopped. It’ll make rolling so much easier.

Step 3: Roll the Taquitos

Warm each tortilla in a dry skillet for a few seconds. This keeps them flexible and prevents cracking. Scoop about 1/3 cup of filling onto each tortilla. Roll it up tightly, cigar-style.

Reminder: Don’t overfill! It’ll make rolling tough and could lead to messy breaks during cooking.

Step 4: Cook to Crispy Perfection

Lay your rolled taquitos seam-side down on a baking sheet (lined with foil or parchment). Spray them with cooking oil and sprinkle lightly with salt for that perfect crunch.

• For the oven: Bake at 425°F for 12–15 minutes.
• For the air fryer: Cook at 350°F for about 10 minutes.

Flip them halfway through cooking for even crispiness.

That’s it! You’re done. Time to dig in.

Make It Your Own

Want to customize these taquitos? Here are some fun ideas:

• Spicy kick: Add chopped jalapeños or extra chili powder to the filling.
• Veggie lovers: Toss in diced zucchini or corn for extra texture.
• Vegan option: Swap chicken for jackfruit and use dairy-free cheese.
• Fancy serving: Drizzle with chipotle crema and a sprinkle of fresh cilantro.

Storage & Reheating Tips

Made a big batch? These store beautifully:

• Fridge: Keep cooked taquitos in an airtight container for up to 4 days.
• Freezer: Let them cool, then freeze in a bag or container for up to 3 months.

To reheat, use the oven or air fryer to bring back the crispiness—no sad soggy leftovers here!

How to Serve

Serve these crispy taquitos with your favorite dips. Salsa, guacamole, or cilantro ranch dressing are all winners. Add a squeeze of lime juice for a fresh, tangy finish.

Pair them with:

• Mexican rice
• Refried beans
• A simple salad with avocado

There you have it—Paleo Chicken Taquitos that hit all the right notes: crispy, flavorful, and surprisingly healthy. Whether you’re meal prepping for the week or hosting friends, this recipe is guaranteed to impress. Let me know how they turn out. I can’t wait to hear your twist on this!

How’s that for a recipe refresh? Let me know if you’d like more tweaks!

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