My husband loves all Mexican food and for years his birthday wish was always to go eat Mexican food because I never made it at home and wasn’t the biggest fan in general (Gah! I know). But I came around and we have now adapted tacos, quesadillas, and even enchiladas to our recipe repertoire. And these babies: crunchy taquitos! They’ve quickly become a favorite and – as with most of my recipes here – make for excellent school lunch box material the next day. So make extra. Always make extra. Even if your leftovers don’t make enough for a whole other meal, save them in your freezer and one day you’ll have “leftover buffet” for dinner. AKA cleaning out the freezer. Everyone can pick what they want and you don’t have to cook a thing.

The key to making comfort foods into a healthy version starts with good quality “clean” ingredients. And by clean I don’t mean, scrubbed clean, but clean from unwanted pesticides, fillers, additives, and other unnecessary junk that makes you sick, fat, and tired. When I was looking for tortillas at our local supermarket, I quickly gave up because every pack I picked up had a bunch of crap in it that I couldn’t even pronounce. Then one day we saw this little cooler at our local produce market and low and behold: it contained fresh, warm corn tortillas made from 3 ingredients: white corn, lime, and water. Perfect.

Taquitos are fairly easy to make and offer endless option for the filling. If you don’t eat meat, just swap the chicken for black beans. We love to add some chopped veggies wherever we can to up our intake, hence the spinach & carrots. You can use different greens if you prefer.

Some people cook taquitos in a skillet, but we make ours in the oven so we can bake the whole batch at once. They’re best eaten right when you make them, otherwise the tortilla gets pretty hard and chewy. My kids don’t seem to mind though – they happily eat them cold for school lunch the next day.

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Taquitos Yum
  1. Preheat your oven to 400 degrees F and line 2 large baking sheets with parchment paper.
  2. Steam or boil the chicken in a pot with water until it’s no longer pink; about 7-10 minutes, depending on the size of the chicken pieces. Drain and set aside to cool a little.
  3. While the chicken cooks, wash and chop your veggies, grate the cheese and get your spices ready.
  4. Using 2 forks, shred the chicken meat by pulling it apart.
  5. Add the shredded chicken, spinach, carrots, and cheese in a big bowl and then add the cumin, salt, and garlic powder. Stir to mix everything evenly.
  6. Put 2 tortillas between 2 paper towels and microwave for 10-15 seconds to make them more pliable.
  7. No microwave? Dampen 2 dish towels and lay one on a baking sheet. Spread the tortillas on it and cover with the 2nd towel. Put those in your oven to warm up.
  8. Grab only 2 at a time and fill each one with about 3-4 tablespoons of the filling mix, rolling each tortilla up tightly, but carefully. They break easily. Lay the filled taquito with the seam down on the baking sheet with the parchment paper. Repeat until all tortillas are filled and rolled up.
  9. Brush the taquitos with oil and bake them at 400 degrees for about 15-18 minutes. Enjoy with fresh salsa and/or guacamole.
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About Ulla Schindler

Ulla is a holistic health coach, mom, wife, career changer, and the owner of where she teaches people how to start and sustain a healthy lifestyle so they can confidently shop, cook, and eat for a healthier body, mind, and planet. Ulla graduated from Bauman College, and lives in Hollywood, FL with her husband and two kids.


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