Grain Free Taquitos

Hello, my name is Christi and I am a taquito addict.

Yes, I have a weakness.

It’s called taquitos.

I can usually pass up samples at Costco, but not until I found out most of the ones there are 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.

I don’t know what it is but I love them. I had never made them at home but after making the Paleo Eggrolls, I realized taquitos made from Siete 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.

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.

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.



Grain Free Taquitos

If you have Otto’s Cassava Flour, you can us this make your tortillas --- if you don’t have the Siete tortillas on hand.


Filling Ingredients:
3 cups cooked and shredded chicken
¼ cup salsa
¼ cup chicken broth
½ cup roasted, peeled, and chopped poblano peppers or canned green chiles
½ cup chopped green onion
½ cup chopped cilantro
1 cup shredded Full Quiver cheddar or pepper jack cheese (we love the pepper jack in these), optional
Coconut oil
Toppings: Primal Kitchen Ranch, guacamole, salsa, Pico de Gallo, shredded lettuce or cabbage
  1. Heat oven to 400 degrees. Place parchment on a cookie sheet.
  2. Mix together all ingredients except for the tortillas.
  3. Heat tortillas in a dry, hot skillet until they are pliable. Keep warm in a clean, folded kitchen towel between two plates.
  4. Once all tortillas are heated, place two tablespoons of mixture on the end of a tortilla closest to you.
  5. Roll tightly to make cigar shape and place seam-side down on prepared cookie sheet.
  6. Continue with remaining chicken mixture (you may have tortillas left over).
  7. Brush liberally with coconut oil and place in hot oven.
  8. Bake until the tops are golden then flip and bake a few more minutes until all sides are crispy.
  9. Serve with desired toppings.

*You can use the Almond Flour tortillas, they just aren’t as pliable, even when heated, as the Coconut Cassava variety. I have not used the Cassava Chia, but they may be just as pliable.


Step One:

Mix all filling Ingredients together.


Step Two:

Roll the filling into the tortillas


Step Three:

Place on a baking sheet, brush with coconut oil and bake until crispy.


Step Four:

Serve with your salsa and guacamole or your favorite Mexican toppings.



Christi Flaherty is a private chef and creator of Tablavie, a website dedicated to a lifestyle of eating real food and living simply. Visit and sign up in the box on the right that says “email address” and click subscribe button.

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