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