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Chicken Fajita Taquitos (Gluten-Free)

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

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Instructions

  1. 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.
  2. Add the minced garlic and sauté for about 1 minute, until fragrant.
  3. 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.
  4. 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.
  5. Warm the tortillas in the microwave for about 30 seconds so they’re pliable and don’t tear while assembling the taquitos.
  6. Spoon a few tablespoons of filling onto each tortilla, roll tightly, and place seam-side down.
  7. 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.
  8. 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!