Dinner

Easy Gluten Free Baked Chicken Taquitos Recipe

Name: Easy Gluten Free Baked Chicken Taquitos Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 cups Shredded Chicken (rotisserie chicken works well); 1 teaspoon Chili Powder; 1 teaspoon Cumin; ½ teaspoon Garlic Powder; ½ teaspoon Salt; ½ cup Salsa; 1 cup Shredded Cheese; 4-6 oz Cream Cheese, softened; 6-8 Gluten Free Flour Tortillas (depending on size); Oil for brushing (such as vegetable oil or olive oil); Shredded Lettuce; Chopped Cilantro; Fresh Salsa; Guacamole

ByClara Bennett October 18, 2025October 18, 2025

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Introduction

These easy gluten free baked chicken taquitos are a delicious and crispy snack or meal option. Made with tender shredded chicken and flavorful spices, they bake to golden perfection without the need for frying. Perfect for a quick dinner or party appetizer!

A white plate holds a stack of six small rolled tacos or taquitos, each made from a golden, crispy tortilla rolled tightly around a filling of light brown, slightly charred grilled chicken pieces visible at the open ends. The taquitos have a textured, crunchy surface with some darker browned spots on the edges. On one side of the plate, there is a colorful topping of fresh red diced tomatoes mixed with green and white bits of chopped vegetables, adding a fresh contrast. The background shows a blurred can with red and green colors on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6-8 Gluten Free Flour Tortillas, depending on size
2 cups Shredded Chicken (rotisserie chicken works great for a shortcut)
1 teaspoon Chili Powder
1 teaspoon Cumin
½ teaspoon Garlic Powder
½ teaspoon Salt
½ cup Salsa
1 cup Shredded Cheese
4-6 oz Cream Cheese, softened
Optional Toppings: Shredded lettuce, Chopped cilantro, Fresh salsa, Guacamole

Instructions

Step 1: Preheat your oven to 425°F (220°C).
Step 2: In a mixing bowl, combine the shredded chicken, chili powder, cumin, garlic powder, salt, cream cheese, salsa, and shredded cheese until evenly mixed.
Step 3: Place about ¼ cup of the chicken mixture onto each tortilla and roll them up tightly. Lay each rolled tortilla seam-side down on a baking sheet.
Step 4: Lightly brush the tops of the taquitos with oil. If your tortillas crack or break while rolling, warm them briefly in a skillet over medium-high heat for 10-15 seconds per side to make them more pliable.
Step 5: Bake the taquitos for about 20 minutes, or until they are golden brown and crispy.
Step 6: Serve warm with your choice of toppings, such as shredded lettuce, guacamole, and fresh salsa.

Tips & Variations

Warming tortillas before rolling makes them easier to handle and prevents cracking.
Use rotisserie chicken to save time on prep.
Try adding chopped jalapeños or hot sauce to the filling for a spicy kick.
Substitute the shredded cheese for a dairy-free alternative to keep the dish dairy-free.

Storage

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F oven for 10-15 minutes until crispy again. Avoid microwaving if you want to keep them crunchy.

How to Serve

The image shows four golden-brown rolled tacos placed on a plain white plate over a white marbled background. Each taco has a crispy texture with visible grill marks at the ends where the filling peeks out slightly, showing a mix of cooked shredded meat. On top of two of the tacos, there is a fresh, colorful salsa made of diced red tomatoes, green peppers, and white onions, adding bright red, green, and white colors and a juicy texture as a topping. The tacos are arranged close to each other but not stacked. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use corn tortillas instead of flour?

Yes, you can use gluten free corn tortillas, but warming them before rolling is even more important to prevent cracking.

Can I make these taquitos ahead of time?

Absolutely! You can assemble the taquitos and keep them in the fridge for a few hours before baking or freeze them for longer storage. Bake from frozen, adding a few extra minutes to the cook time.