Grain Free Taquitos
Most people think because I’m a private chef and my specialty is alternative diets such as Whole 30, Paleo and Vegan that I don’t have any food vices. Ask my kids…in the past they have had to hide the potato chips from me unless I am on a Whole 30 cycle. Thankfully, these days I pretty much live in the “Food Freedom Forever” phase of the W30 program so I just walk on by them and don’t buy potato chips at all. Taquitos, though? Well, Mexican food in general. I think I’ve told you before…I have a problem!
I truly don’t know what it is about taquitos (or flautas or rolled tacos or whatever the regional name is for basically a deep-fried tortilla wrapped around spiced meat), but I have a weakness. I can usually pass up samples at Costco, but until I found out most of the ones there are wrapped in flour tortillas – I have been gluten-free for most of 9 years – I would make a beeline for them, sometimes going back around again for another hoping the person manning the taquito booth wouldn’t recognize me; other times sending my kids back in for more. I told you…it’s a problem. I would never buy them, you see. I knew better than that. I just “tried” them.
I had never made them at home but after making the Paleo Eggrolls, I realized taquitos made from Siete cassava flour tortillas would be just as easy. Since I am choosing to eat grain free, it’s impossible to find these crispy little snacks without making them at home, so If I was ever going to eat them again, it was going to up to me. They have now become a regular around here. With a side salad and topped off with pico de gallo, guacamole and Paleo friendly ranch dressing, they fit very well into a healthy lifestyle.
The filling is a bit different with shredded cooked chicken instead of ground meat, and you don’t have to tuck in the edges as you do with eggrolls, but otherwise, the process is very much the same.
Mix all filling Ingredients together.
Roll the filling into the tortillas
Place on a baking sheet, brush with coconut oil and bake until crispy.
Serve with your salsa and guacamole or your favorite Mexican toppings.
We like to serve them with guacamole, salsa, pico de gallo and Whole30 style ranch and just to make them a full meal, I top them with shredded lettuce or cabbage as well.
- 3 cups cooked and shredded chicken
- ¼ cup salsa
- ¼ cup chicken broth
- 1 tbsp Stevens Family Farm Taco seasoning
- ½ cup roasted, peeled, and chopped poblano peppers or canned green chiles
- ½ cup chopped green onion
- ½ cup chopped cilantro
- 1 cup shredded cheddar or pepper jack cheese, completely optional
- 2 pkgs Siete Coconut Cassava Tortillas*
- Coconut oil
- Toppings: Paleo Friendly Ranch, guacamole, salsa, Pico de Gallo, shredded lettuce or cabbage
- Heat oven to 400 degrees. Place parchment on a cookie sheet.
- Mix together all ingredients except for the tortillas and coconut oil.
- Heat tortillas in a dry, hot skillet until they are pliable. Keep warm in a clean, folded kitchen towel between two plates.
- Once all tortillas are heated, place two tablespoons of mixture on the end of a tortilla closest to you.
- Roll tightly to make cigar shape and place seam-side down on prepared cookie sheet.
- Continue with remaining chicken mixture (you may have tortillas left over).
- Brush liberally with coconut oil and place in hot oven.
- Bake until the tops are golden then flip and bake a few more minutes until all sides are crispy.
- Serve with desired toppings.