Vegan Chicken Taquitos
Vegan "Chicken" Taquitos are super easy to make and will have your family begging for more!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- ½ cup dairy-free cream cheese
- 3 tablespoons white onion chopped
- 1/3 cup green salsa
- 3 tablespoons fresh cilantro chopped
- 2 tablespoons lime juice
- 2 teaspoons taco seasoning
- 1 package Beyond Meat Grilled Chicken Strips* thawed
- 1 cup vegan cheddar or mexican blend shredded cheese
- 10 small flour tortillas regular or gluten-free
- 1 avocado peeled and chopped
Heat your oven to 400F. Line a baking sheet with foil.
In a medium-sized bowl add the vegan cream cheese. Place it in a microwave and heat for about 10 seconds, to soften it up. Next add the onion, salsa, cilantro, lime juice. and taco seasoning. Stir to combine. Reserve two tablespoons of this mixture into a small bowl.
On a cutting board, cut the chicken strips into long, thin slices. Add this and the cheese to the creamy filling mixture in the medium-sized bowl. Stir to combine.
Place the tortillas in a microwave and warm them up for about 10 seconds or so. This makes them soft and pliable.
Add 2-3 tablespoons of the filling mixture slightly off center on one of the warmed tortillas. Spread it out in a line across the tortilla and then roll up the tortilla tightly. Place it seam side down in the prepared pan. Repeat until you run out of the vegan chicken mixture.
Place the pan of taquitos in the oven and bake for about 15-20 minutes, until the tortillas are crisp and browned on the edges.
In the meantime make your avocado dipping sauce by adding the cubed avocado to the small bowl with the reserved cream/cilantro filling. Stir together to combine. You can add more lime juice if it's too thick.
When the taquitos are done, remove them from the oven. Allow to cool for a few minutes and then serve warm with the Avocado Dipping Sauce.
Calories: 196kcal | Carbohydrates: 22g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Sodium: 418mg | Potassium: 163mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1.7% | Vitamin C: 4.1% | Calcium: 5% | Iron: 7.7%