Chicken Taquitos by Predominantly Paleo

Today’s post is a recipe from Jennifer of Predominantly Paleo that will blow you away – because who would have thought you could ever eat a taquito that wasn’t full of junky ingredients?! Genius, I tell you.

About Jennifer from Predominantly Paleo

predpaleo profile blog

Jennifer is a wife and mother of 3 in pursuit of better health for her family. 

After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed.  Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

Connect with Jennifer on her site Predominantly Paleo, or check out her Pinterest, Twitter or Instagram accounts!

Chicken Taquitos on #paleo #autoimmunepaleo #glutenfree

If there is one thing that makes most people happy, it is finger food. Think about it, you don’t have to use a fork, a knife, or proper etiquette. Everyone is pleased as punch! Use your hands, smile, eat, chat…nothing but smiles. Wanna make even more smiles happen? Stick a chicken taquito in one of those hands. That crispy chicken-y goodness will make a person never want to touch another utensil. These grain-free Chicken Taquitos are not only legal for those avoiding grain and dairy, they are also friendly for those following the Paleo Autoimmune Protocol. Win-Win…Win!

{Want to know more about the Autoimmune Protocol? Check out my favorite resources here!}


Chicken Taquitos by Predominantly Paleo

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For Taquito Shell:

  • 2 cups mashed yuca (peeled, coarsely chopped, boiled until fork tender, and drained)
  • 1 plantain, peeled
  • 1 teaspoon garlic sea salt
  • ½ cup avocado oil + 1 teaspoon divided

For Filling:

For Avocado Dipping Sauce:

  • 2 avocados, peeled/pitted
  • Large handful chopped cilantro
  • 1/4 cup coconut milk
  • ½ teaspoon freshly ground garlic sea salt
  • Juice of ½ lime


  1. Preheat oven to 350 F.
  2. Sauté onion in small skillet with 1 teaspoon avocado oil until nicely browned, and then set aside
  3. Take mashed yuca and blend with peeled plantain, garlic sea salt, and avocado oil in sturdy blender until a dough is made.
  4. Remove dough from blender and allow to cool slightly.
  5. Take a small handful of the dough and roll it between two pieces of parchment paper to form a “tortilla” about ¼” thin . Note: Making tortillas too thick will cause them to crack during the rolling process down below.
  6. Repeat until baking sheet is filled, or yuca dough is used in its entirety.
  7. Bake for about 15 minutes or until the tortillas can be worked with more easily.
  8. While tortillas are baking, poach chicken breasts in simmering water in a stock pot for about 20 minutes or until cooked through.
  9. Drain water from chicken and transfer chicken to a sturdy blender with remaining seasonings.
  10. Blend until chicken is finely shredded and add in sautéed onion.
  11. Raise oven setting to 425 F.
  12. Now take one baked tortilla and place 1-2 tablespoons of the seasoned chicken and onion mixture in the tortilla lengthwise.
  13. Roll up tortilla into a taquito and place back on parchment lined baking sheet. Note: if your tortilla cracks while rolling, use a little extra avocado oil and “seal” the cracks by pressing the dough back together manually. Repeat with remaining tortillas and chicken.
  14. Bake for another 15-20 minutes or until nice and crispy; you will want to keep an eye on them to prevent burning.
  15. For avocado dipping sauce, mix all of the dipping sauce ingredients in a blender or food processor and serve.


  1. I was really excited about this recipe but it failed miserably. The tortillas didn’t come together at all and were just a pile of mush. Flavor was good but ended up throwing it out.

    1. I’m sorry to hear that. I wonder if perhaps the yuca was sliced too thin? I’ve heard that it can become super sticky and difficult to work with if that’s the case 🙁

  2. I made these and the tortillas came out great. In fact, I used some of the tortillas for chips; cooked them longer and left flat. My question is how many servings is this recipe? Thanks!

    1. I think that would depend on how many tortillas the dough makes – I’m afraid I don’t know the answer since this isn’t my recipe. I’ll see if I can find out.

    1. I know that the dough can be made and then frozen for later, so you may be able to freeze the whole taquitos successfully as they don’t have a liquidy filling. Not sure how they would hold up to being reheated, though, I’d suggest trying a low temp oven 🙂

  3. I totally want to make these. Since going Paleo I really miss Mexican food. My only question is how many taquitos is in one batch?

  4. What consistency is the “dough” supposed to be before you roll it out? My was like sticky mashed potatoes & I couldn’t peel off the top piece of parchment paper without lots of it sticking. I wonder if mine had too much plantain? Yuca is cheap, so I’m going to try again with no plantain and see if that makes a workable dough.

    1. Hi Janelle, since this wasn’t my recipe, I can’t say for sure. I believe that if the yuca is over boiled, though, that it ends up with a thick, sticky consistency, so I wonder if that might have been your problem. I know Jennifer has a video about working with yuca dough on her website, so maybe that will help you more than I can 🙂

  5. These didn’t turn out for me at all. I used extra virgin olive oil instead of avocado oil, but everything else was the same for the taquito. They wouldn’t roll at all without breaking completely (oil wouldn’t have helped) and they were a HUGE pain to try to roll out, too. Very sticky. I still ate them, but I don’t really like the taste of bananas with chicken. I spent about an hour preparing everything, I dirtied a ton of dishes and didn’t even like the taste of the result. On the plus side, I used ground chicken meat and mixed it with basil, rosemary, oregano and thyme and it tasted like sausage, so that part was awesome!

    1. I’m pretty sure I broke my food processor making this dough! However the dough turned out fine for me, although not without a lot of work, time and yes, a ton of dishes!! I think using ripe plantain have it too much of a sweet banana taste. Next time I need a bigger food processor, and a green plantain.

    1. Yuca (cassava) is allowed on the AIP. You have to make sure to prepare it properly by peeling, soaking or fermenting it to avoid the cyanide compound found in fresh cassava, though.

  6. This looks GREAT! I’ve never actually worked with Yucka and have been “paleo-ish” for a long long time! Just recently started the AIP…after having my son…my body is sort of freaking out on me! …anyway I read that the outer part can be poisonous ? Is that true?

  7. These turned out amazing for me! I put my dough on a parchment lined cookie sheet, then I placed another piece of parchment paper on top of the dough and smoothed it down like that. So I did not have to deal with the sticky dough. I imagine it would have been a pain to roll. It smoothed out VERY easily using this method. Then I just cut it into squares. I am so excited to have a “Mexican ” type dish to add to my AIP menu. I was thinking about deep frying them next time.

  8. Just wanted to say that these were one of the best things my mom and I made while trying AIP for her last year. The tortillas turned out amazing (use a greener plantain and blend with the oil before adding the yuca, and avocado oil does work best but coconut oil works too) and the filling was easy and tasty. We froze them after filling and rolling then just baked a few in the oven whenever we needed a quick and easy meal. Awesome! I’d bet the tortillas can be used with tons of other fillings too (change up the spices for sweet fillings) and can most definitely be made into “chips”. Thanks so much for this recipe.

    1. It depends on where you live. Here in Arizona, they have yucca roots at Sprouts. You can also find them at international stores if you have those where you live.

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