Ingredients:
- Spinach Tortillas
- Chicken Breasts
- Onion
- Garlic
- Chipotle Peppers (in Adobo Sauce)
- Taco Seasoning
- Adobo Seasoning
- Salt + Pepper
- Vegan Cheese
- Cooking Oil
- Toppings***
Materials:
- Small Boiling Pot
- Cutting Board + Knifes
- Large Cooking Skillet
- Cooking Spatula
- Tongs
- Measuring Spoons
Taking the two cooked chicken breast, begin shredding with your hands, then roughly chop chipotle peppers
Cooking Tip: to prepare chicken for shredding, boil chicken breast in seasoned water until cooked through. Once the chicken is fully cooked begin shredding. Boil chicken helps the meat stay tender without any heave oils or fats.
In a large skillet, saute diced onion and garlic in cooking oil until the onion is transparent
Add shredded chicken, chipotle peppers, taco seasoning, adobo seasoning to the skillet and stir until combined at medium heat
Next, add vegan cheddar shredding and cook until mostly melted, and remove skillet from the stovetop. Once the chicken filling is removed from the stove, begin preparing taquito rolls.
Taking two large tablespoons of filling and form a line in the center of the tortilla and tightly roll into a log and set aside.
Tip: when rolling, after filling is added to the tortilla fold over the tortilla side closest to you and pull filling to the edge like rolling for a burrito.
Repeat until all tortillas and filling have been used.
After rolling tortillas, begin to preheat a large skillet over medium-high heat with cooking oil to begin frying taquitos for 2-3mins on each side.
When taquitos have finished cooking place on a paper towel to cool and then serve
To serve: on a serving dish, place taquitos over a bed of chopped purple cabbage and top with diced white onion and tomato, Mexican hot sauce, sour cream, and cilantro
Spinach Chicken Taquitos
Gluten-free and low carb Latin classic
Equipment
- Kitchen Knife
- Large Cooking Skillet
- Cutting Board
- Measuring Spoons
- Cooking Spatula
Ingredients
- 10 8" Spinach Tortillas
- 2 Chicken Breast shredded
- 2 cloves Garlic minced
- 1 Yellow Onion diced
- 3 whole Chipotle Peppers in Adobo Sauce
- 1 packet Taco Seasoning
- 1 tsp Adobo Seasoning
- 1 cup Vegan Cheddar Shreds
- 2 tbsp Cooking Oil
Toppings
- ⅓ head Purple Cabbage roughly chopped
- Cilantro for garnish
- ⅛ cup Vegan Sour Cream
- ½ White Onion diced
- 1 Red Tomato diced
Instructions
- Taking the two cooked chicken breast, begin shredding with your hands, then roughly chop chipotle peppers
- In a large skillet, saute diced onion and garlic in cooking oil until the onion is transparent
- Add shredded chicken, chipotle peppers, taco seasoning, adobo seasoning to the skillet and stir until combined at medium heat
- Next, add vegan cheddar shredding and cook until mostly melted and remove skilled from heat
- Once the chicken filling is removed from the stovetop, begin preparing taquito rolls
- Taking two large tablespoons of filling and form a line in the center of the tortilla and tightly roll into a log and set aside
- Repeat until all tortillas and filling have been used
- After rolling tortillas, begin to preheat a large skillet over medium-high heat with cooking oil to begin frying taquitos for 2-3mins on each side
- When taquitos have finished cooking place on a paper towel to cool and then serve
- To serve: on a serving dish, place taquitos over a bed of chopped purple cabbage and top with diced white onion and tomato, Mexican hot sauce, sour cream, and cilantro
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