Baked Chicken Taquitos

Baked Rice Paper TaquitosGluten-Free, Dairy-Free, Make-it-and-Take-it, Low-Fat, Low-Cal

Makes 7 Taquitos


  • 7, 6″ Rice paper Spring roll wrappers
  • 12.5oz can Chunky Chicken in water
  • 2 large eggs, used separately in the recipe
  • 1/4 red onion, chopped
  • 1 Tbsp garlic, minced (4-5 cloves)
  • 2 Tbsp peperocini, chopped
  • 1.5 tsp cumin
  • 1 tsp paprika
  • 1/8 tsp cayenne
  • 1/2 tsp ground black pepper


  • Preheat oven to 350* F.
  • Line baking sheet with foil and oil lightly with olive oil so taquitos don’t stick.
  • Set aside rice papers and 1 egg.  Mix together all other ingredients in a bowl.
  • Prepare rice paper wrappers as directed one at a time and add about 2-3 Tbsp of your stuffing mix in a line down the middle. Then wrap tightly. Set on baking sheet.
  • Beat the remaining egg and brush the tops of of your taquitos generously.
  • Bake for about 15 minutes.
  • Let cool before and remove carefully so you don’t tare the rice paper.
  • Serve with salsa and guacamole!
Nutrition Per Taquito
Calories: 84 kcal Sodium: 358 mg
Carbohydrates: 2 g Sugar: 0.5 g
Protein: 15 g Cholesterol: 87 g
Fat: 2 g

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