These gluten-free chicken taquitos are delicious dipped in your favourite salsa or guacamole. Corn tortillas are stuffed with a spiced chicken and cheese filling, then baked or air fried until crisp. They store great in the freezer for whenever the craving strikes. Vegetarian option included too!
These Homemade Gluten-Free Chicken Taquitos are the ultimate fiesta snack! Corn tortillas are filled with chicken, cheese, and Mexican-style spices, then rolled and baked until crispy.
Served with salsa, sour cream, or guacamole for dipping, these taquitos are a delicious appetizer, snack, or even lunch. They can be made in the oven or air fryer, and are great to prepare ahead of time and freeze for when the craving strikes. Vegetarian option included too!
Looking for an addition to your next fiesta? Keep reading to learn how to make these gluten-free taquitos!
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Why You'll Love This Recipe
- Healthier version. Taquitos are typically fried, but this recipe can be baked in the oven or air fryer for minimal oil.
- Freezes great. Baked taquitos can be stored in the freezer and reheated whenever the craving strikes.
- Difficult to find 100% gluten-free. While taquitos are traditionally made with corn tortillas, it can be difficult to find a pre-packaged or prepared option that is free of gluten.
What are Taquitos?
Taquitos are a Mexican recipe consisting of corn tortillas stuffed with many varieties of filling including chicken, beef, cheese, veggies, and spices. Taquitos are often fried and enjoyed dipped in salsa, sour cream, or guacamole. They are a delicious appetizer, snack, or even lunch dish.
Taquitos are often compared to another very similar Mexican dish, Flautas. Flautas and taquitos are both popular Mexican recipes involving filled, rolled, and fried tortillas. Flautas are typically made of large flour tortillas, whereas taquitos are more often made from smaller corn tortillas.
Ingredients
Here is everything you'll need to make these gluten-free taquitos:
For the Taquitos
Seasoned chicken: See the below section for more details on the chicken. Pre-cooked chicken will work in this recipe! Omitting the chicken for a vegetarian recipe will also work well. I prefer a fine dice for my taquitos, but shredded chicken will work too.
Softened cream cheese: Gives a wonderful creamy texture to the filling.
Shredded cheese: I prefer cheddar or marble. Definitely buy a block and shred it yourself—pre-shredded won't taste or melt the same.
Salsa: Use your favourite salsa to add flavour to the filling. I prefer one that is not too chunky (or too watery) for this recipe.
Avocado oil spray: Spraying the taquitos with just a little bit of oil before baking will help them crisp nicely.
6” small corn tortillas: Ensure your tortillas are 100% corn, or at least free of gluten. They can be a bit stiff at room temperature, so be sure to follow my instructions in the recipe about steaming a few tortillas at a time in a damp paper towel in the microwave.
Optional Ingredients
- Refried beans in place of cream cheese
- Diced onion, jalapeño or green chilies for filling or topping
- For dipping: salsa, sour cream, and/or guacamole
For the Chicken
From raw, butterfly 2 chicken breasts and pound them to about ½" thick. Then coat the chicken in the below spices and bake according to the recipe instructions.
- chili powder
- cumin
- garlic powder
- onion powder
- paprika
- salt
- black pepper
- cayenne optional
Using pre-cooked chicken: To speed up the preparation of these taquitos, feel free to use pre-cooked chicken like a rotisserie chicken. Chop the chicken into very small cubes and follow all recipe instructions, adding the chicken and spices directly into the cream cheese filling mixture.
Vegetarian Option
For a vegetarian option, omit the chicken. Follow all recipe directions, simply adding the spices directly into the cream cheese filling mixture. Try some beans or a meatless alternative!
Substitutions
There are many ways to change up these taquitos depending on your mood. Here are some substitution suggestions:
- Vegetarian. Omit the chicken and follow all recipe directions, simply adding the spices into the cream cheese filling mixture. Or add a meatless alternative!
- Pre-cooked chicken. To speed up the preparation of these taquitos, feel free to use pre-cooked chicken like a rotisserie chicken. Chop the chicken into very small cubes and follow all recipe instructions, adding the chicken and spices directly into the cream cheese filling mixture.
- Dairy-free. To make these taquitos dairy-free, use your favourite dairy-free cream cheese and shredded cheese. My favourite brands are Tofutti and Violife.
- Fillings. Add onions, jalapeño, chopped peppers, cooked chorizo, or any other flavours you want to the filling mixture. Just make sure everything is chopped small.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions for how to make gluten-free taquitos.
For the Chicken
(1) Preheat the oven to 400ºF. Butterfly and pound the chicken breasts to about ½" thickness. Place in a large bowl and toss with the spices until fully covered.
Place the chicken on a parchment-lined baking sheet and bake for 20-25 minutes until the internal temperature reaches 165ºF. Allow the chicken to cool and dice into very small cubes.
Using pre-cooked chicken: To speed up the preparation of these taquitos, feel free to use pre-cooked chicken like a rotisserie chicken. Chop the chicken into very small cubes and follow all recipe instructions, adding the chicken and spices directly into the cream cheese filling mixture.
Vegetarian taquitos: For a vegetarian option, omit the chicken. Follow all recipe directions, simply adding the spices into the cream cheese filling mixture.
For the Taquitos
Turn the oven up to 425ºF and line a large baking sheet with parchment paper, or prepare your air fryer.
(2) In a medium-size bowl, use a rubber spatula to combine the cream cheese, shredded cheese, and salsa. Gently add the chicken cubes (and spices if they were not baked onto the chicken), and mix until thoroughly combined. Add any optional fillings you enjoy.
(3) Working in batches, wrap 3 corn tortillas in a damp paper towel, place on a plate, and microwave for 20 seconds.
(4) Remove one tortilla at a time, keeping the others wrapped. Use a rubber or offset spatula to spread the filling mixture over half of the tortilla.
(5) Gently roll the tortilla, starting at the filled end. Use a little bit of filling to seal the taquito. Place on the baking sheet, seam side down. Quickly fill and roll the other warmed tortillas, heating again if they start cracking. Repeat with batches of tortillas until all the filling is used up.
(6) Spray the taquitos lightly with some avocado oil spray.
(7) Bake in the oven at 425ºF for 18-20 minutes OR (8) Air fry at 400ºF for 7-10 minutes until taquitos are crispy. Cheese may ooze out but that's okay.
Serve immediately with salsa, sour cream, and guacamole! Enjoy hot. See storage and freezing instructions below.
How to Serve
There are so many ways to enjoy your homemade gluten-free taquitos. Here are some suggestions:
- Serve as an appetizer at a BBQ gathering.
- Add to your game day snack spread with some gluten-free mozzarella sticks and jalapeño poppers.
- Enjoy as a part of a Mexican-inspired fiesta with my Mexican street corn salad.
- Prep to keep in the freezer as an easy snack.
- Definitely serve with a variety of dips! Salsa, sour cream, guacamole, you name it!
Storage & Freezing
Storage Instructions: Leftover baked taquitos can be cooled and stored in an airtight container in the fridge for 1-2 days. They will likely soften, so be sure to re-heat them in the oven at 425ºF for 7-10 minutes, or in the air fryer at 400ºF for 4-7 minutes. I recommend freezing them for later consumption.
Freezing Instructions: Leftover baked taquitos can be cooled and frozen in an airtight container for up to 3 months. To re-heat, bake taquitos in the oven at 425ºF for 15-20 minutes or air fry at 400ºF for 8-11 minutes until crisp.
Expert Tips
Here are some of my top tips and tricks for successful gluten-free taquitos:
- Butterfly and pound the chicken thin. This gives more surface area for the spice mix to adhere to. The chicken will also cook quicker and can be prepared in advance.
- Steam the corn tortillas! They will become much more pliable and won't crack when rolling. Wrap 3 tortillas at a time in a damp paper towel, place on a plate, and microwave for 20 seconds. Fill and roll in batches.
- Keep an eye on the taquitos. Your air fryer or oven may cook faster or slower than mine. Check your taquitos a few minutes before the instructed cook time.
Frequently Asked Questions
Flautas and taquitos are both popular Mexican recipes involving filled, rolled, and fried tortillas. Flautas are typically made of large flour tortillas, whereas taquitos are more often made from smaller corn tortillas.
Since taquitos are typically made from corn tortillas, they are potentially gluten-free. But as always with any pre-packaged or prepared product, you want to do your due diligence and check the ingredients and preparation for cross contamination.
Taquitos are traditionally made from corn tortillas. For this gluten-free recipe, ensure that you use 100% corn tortillas, or another style of your choice, like Siete almond flour tortillas.
Working in batches, wrap 3 corn tortillas in a damp paper towel, place on a plate, and microwave for 20 seconds. To fill the taquitos, remove one tortilla at a time, keeping the others wrapped. This should keep the tortillas pliable enough to fill and roll.
While taquitos are typically fried, this recipe is either baked or air fried for a slightly healthier version. I have not tested frying this recipe, and cannot comment on cook times or method.
These homemade gluten-free chicken taquitos are the ultimate fiesta snack! They are crispy, packed with flavour, and great to prep ahead for when the craving strikes. Enjoy dipped in salsa, sour cream, or guacamole.
More Mexican-Inspired Recipes:
- Mexican Street Corn Salad
- 10 Minute Mango Pico de Gallo
- Homemade Chicken Taquitos
- Gluten-Free Jalapeño Poppers
- Gluten-Free Salsa Pinwheels
Related Recipes
Have you made these gluten-free chicken taquitos? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Gluten-Free Chicken Taquitos
Equipment
- Air Fryer optional
Ingredients
For the Chicken
- 2 chicken breasts butterflied and pounded about ½" thick. See note below about using pre-cooked chicken or a vegetarian option.
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne optional
For the Taquitos
- 4 oz softened cream cheese
- 2 cups shredded cheese cheddar or marble
- ½ cup salsa
- Avocado oil spray
- 16 6” small corn tortillas
Optional
- Refried beans in place of cream cheese
- Diced onion, jalapeño or green chilies for filling or topping
- For dipping: salsa, sour cream, guacamole
Instructions
For the Chicken
- Preheat the oven to 400ºF. Butterfly and pound the chicken breasts to about ½" thickness. Place in a large bowl and toss with the spices until fully covered. Place the chicken on a parchment-lined baking sheet and bake for 20-25 minutes until the internal temperature reaches 165ºF. See notes below for using pre-cooked chicken or for a vegetarian option. Allow the chicken to cool and dice into very small cubes.
For the Taquitos
- Turn the oven up to 425ºF and line a large baking sheet with parchment paper, or prepare your air fryer.
- In a medium-size bowl, use a rubber spatula to combine the cream cheese, shredded cheese, and salsa. Gently add the chicken cubes (and spices if they were not baked onto the chicken), and mix until thoroughly combined. Add any optional fillings you enjoy.
- Working in batches, wrap 3 corn tortillas in a damp paper towel, place on a plate, and microwave for 20 seconds. Remove one tortilla at a time, keeping the others wrapped. Use a rubber or offset spatula to spread the filling mixture over half of the tortilla. Gently roll the tortilla, starting at the filled end. Use a little bit of filling to seal the taquito. Place on the baking sheet, seam side down. Quickly fill and roll the other warmed tortillas, heating again if they start cracking. Repeat with batches of tortillas until all the filling is used up.
- Spray the taquitos lightly with some avocado oil spray. Bake in the oven at 425ºF for 18-20 minutes ORAir fry at 400ºF for 7-10 minutes until taquitos are crispy. Cheese may ooze out but that's okay.
- Serve immediately with salsa, sour cream, and guacamole! Enjoy hot. See storage and freezing instructions below.
Notes
- Using pre-cooked chicken: To speed up the preparation, use pre-cooked chicken like a rotisserie chicken. Chop the chicken into very small cubes and follow all recipe instructions, adding the chicken and spices directly into the cream cheese filling mixture.
- Vegetarian taquitos: For a vegetarian option, omit the chicken. Follow all recipe directions, simply adding the spices into the cream cheese filling mixture.
- Dairy-free: Try using refried beans in place of the cream cheese. Use your favourite dairy-free shredded cheese.
- Steam the corn tortillas! They will become much more pliable and won't crack when rolling. Wrap 3 tortillas at a time in a damp paper towel, place on a plate, and microwave for 20 seconds. Fill and roll in batches.
- Storage: Leftover baked taquitos can be cooled and stored in an airtight container in the fridge for 1-2 days. They will likely soften, so be sure to re-heat them in the oven at 425ºF for 7-10 minutes, or in the air fryer at 400ºF for 4-7 minutes. I recommend freezing them for later consumption.
- Freezing: Leftover baked taquitos can be cooled and frozen in an airtight container for up to 3 months. To re-heat, bake taquitos in the oven at 425ºF for 15-20 minutes or air fry at 400ºF for 8-11 minutes until crisp.
Hallie says
These are so yummy! My newly celiac 12 year old ate them up quickly. Any advice for freezing (and heating) so he can grab one when he wants? Thanks!
Olivia Parsons says
So glad to hear Hallie! Lots of tips for storage and reheating in the recipe card notes and the blog post!
Hannah says
Oh my god these are amazing. Instead of baking them right away I put them in the freezer and heated them up in the air fryer later. I used vegan cheese and vegan cream cheese and it was chef’s kiss. Can’t wait to make these again.
Olivia Parsons says
I'm so glad you enjoyed!! Sounds delicious.
Kacie Jo says
Incredible!! I have a dairy and gluten allergy. I made these while my family ate regular taquitos. Super easy instructions and delicious.
Olivia Parsons says
I'm so glad you enjoyed!
Miles says
Absolutely delicious! Made these for my girlfriend who has celiacs. After my second time making them I found it easier to heat up two tortillas at a time instead of 3. This allowed them to be softer and crack less. Great recipe thanks for sharing!
cheryle says
These were delicious! My celiac grandson absolutely loved them. They are in my recipe book for him as a keeper 🙂