These chicken fajita taquitos are one of those recipes that feel fun and crave-worthy but are actually really simple to throw together — especially when take the shortcut of using a rotisserie chicken. They’re crispy on the outside, creamy and flavorful on the inside, salty, cheesy, deliciously addicting, and come together quickly with a handful of fresh ingredients. You can use any tortillas you prefer, I went with almond flour tortillas to keep it gluten-free, and they held up really well!
These would be perfect for your Super Bowl celebrations or just for a busy weeknight dinner that the whole family will actually love. You could also easily add them to your meal prep rotation because the filling can be prepped ahead, and when it’s time to eat, you can just fry up the taquitos in a matter of minutes. Serve them with guacamole and salsa for dipping, or pair them with a simple side salad or roasted veggies to round things out. You’ll love them!
Ingredients
makes 8 taquitos
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
½ white onion, chopped
2 cloves garlic, minced
2 cups shredded rotisserie chicken
1 tbsp fajita or taco seasoning
Juice of ½ lime
½ cup shredded Mexican-blend cheese
½ cup cottage cheese
¼ cup chopped fresh cilantro
Salt and pepper, to taste
8 tortillas (I used Siete Almond Flour tortillas for gf)
Avocado oil
For serving: chopped romaine, guacamole, salsa, and a sprinkle of cheese
Print RecipeInstructions
- Warm 1 tbsp of avocado oil in a large skillet over medium heat. Add the chopped onion and bell peppers and sauté for 3-4 minutes, until softened.
- Add the minced garlic and sauté for about 1 minute, until fragrant.
- Add the shredded rotisserie chicken and season with the fajita or taco seasoning, salt, and pepper. Cook for 2–3 minutes, stirring, until everything is warmed through.
- Transfer the chicken mixture to a bowl. Add the shredded cheese, cottage cheese, chopped cilantro, and lime juice. Mix until fully combined. Taste and season with salt and pepper as needed.
- Warm the tortillas in the microwave for about 30 seconds so they’re pliable and don’t tear while assembling the taquitos.
- Spoon a few tablespoons of filling onto each tortilla, roll tightly, and place seam-side down.
- Using the same skillet, heat a shallow layer of avocado oil over medium heat. Working in batches, fry the taquitos for 2–3 minutes per side, turning carefully, until golden and crispy.
- Transfer to a paper towel-lined plate and top with chopped romaine, guacamole, a sprinkle of cheese, and any other toppings your heart desires. Enjoy!
Make ahead tips:
You can prep the filling up to 3 days in advance and store it in the fridge. When it’s time to eat, just warm tortillas before assembling for best results, stuff the tortillas with the chicken mixture, roll, and fry until golden.
So excited for you to try this recipe! I know it will be a staple that your whole family looks forward to. Enjoy!
