Chicken Taquitos


I think these may have worked their way onto my repeat list! Crispy, flavorful and perfect with one of my favorite condiments…this nightshade free verde sauce!. I used my trusty Instant Pot to make the shredded chicken, and it was so juicy and moist! Of course you can prepare your chicken by whichever method is best for you…I just find the Instant Pot to be a time saver.

AND of course the Cassava and Coconut Flour Tortillas from @sietefoods…is there anything these babies can’t do?  


Grain Free Chicken Taquitos


Shredded Chicken
  • 3 small pastured chicken breasts
  • 1/4 cup Bone Broth
  • 1 tsp each Sea Salt, Garlic Powder and Onion Powder
  • 1/2 of a white onion, diced
  • 3 garlic cloves
  • 8-10 Siete Coconut and Cassava tortillas
  • 1 can Coconut Cream
  • 1.5 tsp Apple Cider Vinegar
  • Pinch of Sea Salt
  • 2 tbsp Coconut Oil, divided
  • Verde Sauce for Dipping


How to cook Grain Free Chicken Taquitos

For the Chicken
  1. Coat the chicken in the seasonings
  2. In an Instant Pot, add the bone broth and chicken. Secure the lid, press the Poultry button and set timer for 15 minutes. Quick release pressure at the end of the cycle.
  3. When done, remove chicken and shred.
For the Taquitos
  1. Preheat oven to 350
  2. Combine the coconut cream, Apple Cider Vinegar and sea salt in a bowl. Place in the fridge to chill. This will be your "sour cream" sauce.
  3. In a skillet, melt 1 tbsp Coconut Oil. Add the onion and cook until tender, then add the garlic and cook until fragrant.
  4. Add the shredded chicken, a dash of sea salt, and combine well. Cook for about 5 minutes to let all the flavors work their magic!
  5. Move the chicken mixture to a mixing bowl, and add 3/4 cups of the sour cream sauce. Mix thoroughly.**If needed, add a pinch more sea salt/ garlic powder/ onion powder.
  6. Brush remaining coconut oil onto each side of the tortillas, then warm them by wrapping them in a hot, slightly moist dish towel (you COULD use a microwave for a few second if you're inclined).
  7. Place 2 tbsp of chicken mixture in each tortilla and roll 'em up! Place them seam-side down on a cooking sheet, and cook for 27-30 minutes until crunchy!
  8. Serve with the Verde Sauce (link in blog post).
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