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Gluten-Free Chicken Taquitos – Easy Recipes With Rotisserie Chicken

When I say these gluten-free chicken taquitos are a weeknight miracle, I mean it. They’re the kind of dinner you can throw together after a long day without losing your mind. We’re talking warm, crispy tortillas wrapped around shredded rotisserie chicken and a handful of pantry-friendly ingredients—no fancy prep, no stress. Honestly, the hardest part is not eating half the filling before it even hits the tortilla. Whether you're feeding picky eaters, rushing between activities, or just avoiding another takeout night, these taquitos show up as the answer. Oh, and did I mention how freezer-friendly they are? I keep a stash for emergency hunger situations (which, let’s be real, is basically every afternoon). This recipe hits all the marks: easy recipes with rotisserie chicken, easy family air fryer recipes, shredded chicken recipes healthy easy, easy recipes for kids to make air fryer, easy food recipes for dinner quick simple families, and yes—even easy dinner recipes pasta no meat (because you can skip the meat for a veggie version if you want).
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Wrap
Cuisine: Mexican
Keywords: easy dinner recipes pasta no meat, easy dinner recipes with no meat, easy family air fryer recipes, easy food recipes for dinner quick simple families, easy recipes for kids to make air fryer, easy recipes with rotisserie chicken, shredded chicken recipes healthy easy
Servings: 10 taquitos
Author: Elena

Ingredients

  • 2 cups shredded rotisserie chicken
  • 1 cup shredded cheddar cheese (or Mexican blend)
  • 1/2 cup plain Greek yogurt or sour cream
  • 1/4 cup salsa
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon chili powder (optional)
  • 10 gluten-free tortillas
  • Avocado oil spray

Instructions

  1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
  2. In a large bowl, mix the shredded chicken, cheese, Greek yogurt (or sour cream), salsa, and seasonings.
  3. Warm the tortillas slightly in the microwave or on the stove so they’re easier to roll.
  4. Scoop 2-3 tablespoons of filling onto each tortilla, roll it up tight, and place seam side down on the baking sheet.
  5. Spray the tops with avocado oil spray.
  6. Bake for 12-15 minutes or until golden brown and crispy.
  7. Let them cool slightly before serving so you don’t burn your mouth like I did the first time.