Whole30 Crispy Chicken Taquitos
Discover the ultimate guilt-free crunch with these Whole30 Crispy Chicken Taquitos, a healthy spin on the classic Mexican favorite! Packed with tender, marinated shredded chicken seasoned with bold spices like chili powder, cumin, and a hint of cayenne, these taquitos are rolled in nutrient-rich jicama wraps for a low-carb, gluten-free alternative. Baked to perfection for a golden, crispy finish using avocado oil spray, they’re a delicious, wholesome choice that’s Whole30 compliant, dairy-free, and grain-free. Perfect as a quick weeknight dinner or a crowd-pleasing appetizer, serve them with your favorite Whole30 dips, like guacamole or salsa, for a flavorful, satisfying meal that doesn’t compromise on health or taste. Ready in just 40 minutes, this recipe combines simplicity, bold flavors, and nutritional goodness in every bite!
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Recipe Information
Ingredients
- 1 pound chicken breast
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 12 pieces jicama wraps
- 1 as needed avocado oil spray
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine lime juice, olive oil, chili powder, cumin, garlic powder, onion powder, cayenne pepper, salt, and black pepper to make a marinade.
Place the chicken breast in a shallow dish and pour the marinade over it. Ensure the chicken is fully coated. Marinate for at least 10 minutes at room temperature.
Heat a skillet over medium heat. Once hot, add the marinated chicken breast to the skillet. Cook for 6-7 minutes on each side, or until fully cooked through and no longer pink inside.
Remove the chicken from the skillet and let it rest for 5 minutes. Then, shred the chicken using two forks.
Warm the jicama wraps in the microwave or steam them briefly to make them pliable.
Place a small amount of shredded chicken onto each jicama wrap and roll them up tightly.
Arrange the rolled taquitos seam-side down on the prepared baking sheet. Spray the tops of the taquitos lightly with avocado oil spray.
Bake the taquitos in the preheated oven for 8-10 minutes or until they are golden and crispy.
Remove from the oven and let cool slightly before serving. Enjoy with your favorite Whole30 compliant dips or toppings.
Nutrition Facts
Calories |
1080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 2780 mg | 121% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 13.2 g | ||
| Protein | 128.1 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2041 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
