Chicken Taquitos
Recipe by Chef Michael Williams
Michael Williams

Chicken Taquitos

  • Prep time 20 mins
  • Cook time 5 mins

These tasty little cylinders make wonderful snacks or pre-cursors to dinner and they are a perfect way to use up some left over chicken!



  1.  Shred up some left over chicken or if you don’t have any, then small dice some chicken breast and sauté until cooked through.
  2.  Soak the sun-dried tomato in ½ cup of boiled water for 10 minutes. Remove from the water and slice thinly. Add to a mixing bowl along with the cooked chicken, black beans, cane sugar and then season with a little salt and paprika.
  3.  Now roll up about ¼ cup of the mix in a tortilla. If the tortillas are a little dry, then mist them with some water and flash them in a warm pan or in the microwave for 5 seconds to soften them up first.
  4.  Preheat a medium pan on medium heat. Make sure the pan in up to heat and add a decent amount of canola oil so that it is at least ½ cm deep. Let the oil warm up and then carefully place the taquitos into the oil fold down. This will seal the fold in place.
  5.  Turn the taquitos every minute or so until it is lightly golden and crispy all over.
  6.  Serve with some guacamole for dipping and enjoy!


  •  You can add a little cheese to the mix as well. A nice aged white cheddar works very well.
  •  Like with most of our recipes, extra veggies are always welcome. Sautéed onions, peppers and mushrooms make good options to add to the mix.

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