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Chicken Taquitos

Prep Time: 10 minutes 

Cook Time: 10-20 minutes (depending on cooking technique)

Servings: 6



12 small Crepini® Egg Wraps with (Cauliflower, Sweet Potato, or Gluten-Free Grains)
3 cups cooked shredded chicken
4 ounces (1 cup) shredded Cheddar cheese
2 ounces (½ cup) shredded Monterey Jack cheese
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon garlic powder
¼ teaspoon ground black pepper
Oil if frying or cooking spray if baking


  1. To a medium mixing bowl, add chicken, Cheddar cheese, Monterey Jack cheese, chili powder, cumin, salt, garlic powder, and black pepper. Stir to combine.
  2. Wrap Crepinis in a damp paper towel and place on a plate. Microwave for 20-30 seconds or until wraps are warm and pliable.
  3. Lay out Crepinis on a flat surface and divide the chicken and cheese mixture among the Crepinis.
  4. Tightly roll each Crepini and secure with a toothpick.
  5. Instructions for frying the taquitos: Heat 1-inch of oil in a deep pan to 360°F. Add 3-4 taquitos and fry until crispy and golden brown, 3-5 minutes. Repeat with remaining taquitos. 
  6. Instructions for baking the taquitos: Preheat the oven to 425°F. Place the taquitos in a single layer on a sheet pan that has been coated with cooking spray. Spray the tops of the taquitos with cooking spray. Bake until crispy and golden brown, 15-20 minutes.
  7. Instructions for air-frying the taquitos: Spray the tops of the taquitos with cooking spray. Place taquitos in an air fryer set to 400°F. Bake until crispy and golden brown, 5-6 minutes. 
  8. Remove toothpicks, then serve.