Chicken Taquitos

It’s not a fiesta without the taquitos! Crispy, crunchy, and totally portable, taquitos are a go-to appetizer for Taco Tuesday, family fiestas, or nights on the couch when you’re just feeling snacky. Rather than settle for pre-made frozen taquitos, these easy chicken taquitos can be whipped up at home in less time than it takes to order and do the drive-thru dash.  

Made with pre-cooked shredded chicken, refried beans, cheese, and corn tortillas, these gluten-free taquitos are just like the ones served at my fave Tex-Mex chain. The final touch is a drizzle of Avocado Lime Dipping Sauce crafted with real ingredients and no seed oils or artificial sweeteners. Inspired by your favorite restaurant sauce, it has that delicious balance of creamy avocado and citrus zing that elevates the classic Mexican spices. Squeeze some over top or serve it in a bowl for dipping and dunking!

Chicken Taquitos with Avocado Lime Sauce

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Category

Lunch, Snacks

Servings

30

Prep Time

25 minutes

Cook Time

20 minutes

Calories

112

Made with pre-cooked shredded chicken and tucked in the oven, these easy homemade taquitos put the frozen ones to shame. Pair them with a drizzle of Primal Kitchen Avocado Lime Dipping Sauce, which adds a creamy citrus zing without seed oils or artificial sweeteners. 

Pro Tip: These taquitos are best fresh, so wait to make them until you’re ready. If you end up with leftovers, wrap them in a damp paper towel and reheat by microwaving them for 30-40 seconds.

Author:

Mackenzie Burgess, RDN

Ingredients

• Primal Kitchen Avocado Oil Spray

• 3 cups shredded chicken (about 12 ounces)

• 15-ounce can of refried beans (2 cups)

• 1 1/2 cups shredded Mexican cheese 
• 1/2 cup diced white onion
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 30 corn tortillas
• 1/2 cup diced tomatoes
• 1 small ripe avocado, diced
• 1 tablespoon fresh chopped cilantro

• Primal Kitchen Avocado Lime Dipping Sauce

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Directions

1. Preheat your oven to 400°F (200°C). Lightly grease 2 large 18x13” baking sheets with Avocado Oil Spray.

2. In a large bowl, mix together shredded chicken, refried beans, shredded cheese, diced onion, garlic powder, cumin, chili powder, and salt and pepper to taste. This makes about 32 ounces of mixture in total.
3. Grab a few tortillas at a time and place them between damp paper towels. Heat for 20-30 seconds in the microwave, just until the tortillas are warm and pliable.
4. Spoon about 2-3 tablespoons of the filling onto each corn tortilla and roll it up tightly. Place the rolled taquitos seam side down on the prepared baking sheets. Lightly spray the tops with Avocado Oil Spray.
5. Bake taquitos in the preheated oven for 18-20 minutes or until the taquitos are crispy and lightly golden brown on top.

6. Let them cool outside of the oven for a few minutes. Then, top with diced tomatoes, diced avocado, and chopped cilantro. Drizzle a bit of Avocado Lime Dipping Sauce over the top and serve extra sauce on the side for dipping.

Recipe Note

• Nutritional information calculated using Cronometer (per taquito) and does not include dipping sauce.
• Air Fryer Directions: Set the air fryer to 400°F and cook the taquitos for approximately 5 minutes. Check for a golden-brown crispiness before removing them.
• Grain-free? No problem. You can swap out the corn tortillas for another gluten-free tortilla. You’ll just adjust the filling to about 5 tablespoons per tortilla.

Nutrition

Nutrition

Serving Size

1 taquito

per serving

Calories

112

Amount/Serving % Daily Value

Carbs

14 grams

Fat

3.9 grams

Protein

6.3 grams

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About the recipe creator:

Mackenzie Burgess, RDN is a registered dietitian and recipe developer in the Denver area. She focuses on customizable recipes with ingredients of your choice. Mackenzie is passionate about improving peoples’ cooking confidence through easy meals, kitchen hacks, and her hands-on “Coaching + Cooking” program. Connect with her on social media @cheerfulchoices or on her website at CheerfulChoices.com.