Crispy Chicken Taquitos (GF/Grain Free)
Filled with tender chicken, melted cheese, and a perfectly crunchy exterior, they’re a crowd-pleaser that’s perfect for any occasion. Whether you enjoy them as a light appetizer or a hearty main course, these healthy chicken taquitos are sure to satisfy. Pair them with zesty Mexican rice, creamy refried beans, and fresh guacamole for a truly unforgettable meal.
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Jennifer Hall
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Why you'll love these healthy chicken taquitos
Healthier than takeout: These crispy chicken taquitos are pan-fried in avocado oil instead of deep fried in vegetable oil.
Grain-free & gluten-free: Made with grain-free tortillas (like Siete), so they’re naturally gluten-free and paleo-friendly.
High-protein filling: Packed with shredded chicken, cheese, and green chiles for a satisfying and protein-rich meal.
Kid-friendly comfort food: Crispy on the outside, cheesy on the inside—kids and adults love them.
Meal prep friendly: These chicken taquitos can be frozen and reheated for easy weeknight dinners.
Versatile serving options: Serve as a main dish, party appetizer, or healthy snack with salsa, guacamole, or sour cream.
Easy to make: Simple ingredients and quick steps make these homemade taquitos doable any night of the week.
These Flautas de Pollo (Chicken Taquitos) are completely gluten-free and grain-free, packed with tender shredded chicken and melty cheese, then fried until perfectly crispy, crunchy, and golden brown. They’re always a family favorite—I have to make extra because they disappear so fast! These healthy chicken taquitos are versatile too: serve them as a party appetizer or as a satisfying main dish with sides like fluffy Mexican rice, cheesy refried beans, and creamy guacamole.
Difference between taquitos and flautas
There really isn’t a big difference between flautas and taquitos—it mostly comes down to size and the type of tortilla used. Flautas are usually longer and thinner, often made with flour tortillas, while taquitos are typically shorter, thicker, and made with corn tortillas.
For this recipe, I usually call them chicken taquitos since that’s the term most people recognize, but technically they’re closer to flautas de pollo. Either way, you can use the names interchangeably—both describe delicious, crispy rolled tacos stuffed with flavorful chicken.
Ingredients needed for this chicken taquitos recipe
Shredded chicken-I like to buy a rotisserie chicken, pull off two cups worth for the taquitos and then use the rest of the chicken for another meal, but you can easily cook a chicken breast and shred it.
Green chilis- The brand I buy isn’t spicy, but I am sure you could buy mild/medium/hot versions.
Sour cream- You will use this in the filling and of course its amazing as a dipping sauce too. Tip Squeeze lime into your sour cream dipping sauce to thin it out until desired consistency, then drizzle over your taquitos for a beautiful finished look and top with cotija cheese, guacamole, cilantro etc. (this will WOW your guests!)
Pepperjack cheese
Green enchilada sauce- Siete is my favorite brand and they use super clean ingredients. No natural flavors or inflammatory oils! It also tastes ahhhhmazing!
White onion- Optional of course
Tortillas- If you aren’t GF, you can certainly use flour, but I recommend Siete chickpea tortillas or Sana coconut tortillas which are grain free. Sana coconut tortillas are smaller, but you get more in the package.
Avocado oil- You want to use an oil with a high heating point and avocado oil is the best and least inflammatory. Olive oil will leave too strong of a taste and will be off-putting.
Variations for healthy chicken flautas recipe
Cheese- These are completely customizable. My favorite cheese to use with these is Pepperjack, Its mild with a hint of spice. These taquitos are not spicy at all, so if you like heat you can definitely add some in.
Meat- Other options for meat are ground beef or shredded pork- all work well with these.
Seasoning- Feel free to add some heat to these, red pepper flakes, cayenne pepper, hot sauce, siracha. I personally like my salsas/dipping sauces to have the heat, so I don’t add any extra heat in them.
salsa– I like to use Verde salsa in these, a red enchilada sauce would be great as well!
Are these Flautas de Pollo freezer friendly?
These flautas freeze incredibly well. In fact, when I was pregnant with my son Walker, I meal prepped these flautas, and they were our favorite meal out of all the prepped meals I made. The trick is to par fry them before freezing. Par frying/baking is partially frying them until partly cooked and crispy. You don’t want to completely brown the tortillas before freezing, because these will be baked in the oven when you pull them out of the freezer. After you par fry the flautas, pat them dry with a paper towel, let them completely cool (in fridge is best) and then place on a cookie sheet uncovered for 3-4 hours in the freezer. Once frozen you pull them out and store in a zip lock bag or seal-a-meal them. When ready to eat bake in the oven at 350 degrees Fahrenheit for 20-25 minutes from frozen.
Tips-How to make the best chicken flautas
Choosing the right Tortilla- Choosing the right gluten free/grain free tortilla can be challenging and lets be honest they aren’t as pliable or flexible as flour tortillas. My two favorite brands to use are Siete chickpea tortillas and Sana coconut tortillas. They both crisp up really well and taste amazing!
Preparing the tortilla before filling and rolling- When working with grain free tortillas they tend to tear very easily, but if you lightly spray or brush with avocado oil and heat them up until barely warm, they are very easy to work with and wont crack or tear. You can heat up 2-3 at a time and then fry in small batches.
Pan frying- These Flautas are pan fried in shallow amount of oil. It’s just enough oil to coat a 10-inch pan about 1/4 inch. You place them seam side down and let them fry for 2-3 minutes until the seam has “sealed” and then flip and cook each side until all sides are golden brown and crispy. These cook quickly and drain well.
Chicken flautas are best served with
Mexican Rice
Refried beans
Chips, salsa and guacamole
Dipping sauces- sour cream, guacamole, queso, green salsa, red salsa or my Homemade Avocado Relish.
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Crispy Chicken Taquitos (GF/Grain Free)
Filled with tender chicken, melted cheese, and a perfectly crunchy exterior, they’re a crowd-pleaser that’s perfect for any occasion. Whether you enjoy them as an appetizer or a main course, these flautas or chicken taquitos are always a hit. We love to pair them with zesty Mexican rice, creamy refried beans, and fresh guacamole for a truly satisfying meal. Get ready to dive into crispy, cheesy perfection!
Equipment
- 10-12 inch frypan
- mixing bowl
Ingredients
- 2 cups Shredded chicken (cooked)
- 1 cup Shredded pepperjack cheese
- 1 4oz can Green chiles
- 1/4 cup Sour cream
- 1/3 cup Green enchilada sauce (I like Siete brand)
- 1/2 cup Diced and sautéed white onion
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1/4 tsp Garlic salt
- 1 Package Siete chickpea tortillas or 8-10 grain free tortillas (sana Coconut flour tortillas work well too)
- 1/2 cup Avocado oil
Instructions
- Shred the chicken: Shred two cups of cooked chicken (I like to buy already cooked rotisserie chicken and use that here), but you can use a chicken breast, cook and shred it. It's about 3/4 lb breast.
- Sauté onion: Cut and dice 1/2 cup white onion. Place onion In a sauté pan with 1-2 tbsp avocado oil and sauté over medium heat until translucent.
- Make the filling: In a medium bowl, add cooked and shredded chicken, cooked onion, pepperjack cheese, sour cream, green chiles, enchilada sauce and seasoning. Mix until well incorporated.
- Prep your pans: Have two pans ready to go. One for heating up your tortillas the other for pan frying them. Fill one 11-inch fry pan with avocado oil just enough to coat the bottom of the pan with about 1/4-1/2 inch of oil.
- Warm tortillas: Using your tortilla heating pan, spray or brush to coat each tortilla with a touch of avocado oil and heat them up over medium heat until warm and pliable. (You can heat 2-3 at a time).
- Fill and roll: Fill the tortilla with your chicken mixture about 1/4 cup each and roll tightly, placing seam side down on a plate until ready to fry.
- Fry the taquitos: Now heat your fry pan with avocado oil up on medium high heat until the oil it hot begins to form ripples. Place the tortillas seam side down and cook 2-3 min each side or until golden brown. Repeat the process working in batches of 2-3 works best to not over crowd the pan. Note-Use a splash guard to prevent oil from splattering up.
- Drain and serve: Once done frying transfer to a plate lined with a paper towel to soak up the excess oil. Serve warm and enjoy!
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Jennifer Hall
Hi! I’m Jenn. Welcome to Tinhateats. Most my recipes are a mix of gluten free, paleo and whole30. I like to recreate recipes that are made healthier and I hope my recipes inspire you to try something new! Follow along for real food recipes!
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One Response
These flautas are so easy to make. I love the creaminess of the filling and the ease of making them. Definitely a staple in our meal rotation.