Allergy-Friendly Recipe for Chicken Taquitos
2 mins read

Allergy-Friendly Recipe for Chicken Taquitos

Do any of your kids suffer from a food allergy? 

If you’re wondering what to serve for dinner, check out this delicious recipe for chicken taquitos from Food Network’s Robin Miller.

It’s allergy-friendly, which means it does not contain any of the top 8 most common food allergens: tree nuts, peanuts, fish, shellfish, soy, wheat, milk and eggs.


  • 2-3 tbsp olive oil
  • 2 boneless skinless chicken breast halves (about 4 oz each)
  • Salt and freshly ground black pepper
  • 16 corn tortillas
  • 16 wooden picks

Fresh Salsa Ingredients

Combine the following in a bowl and toss to combine:

  • 1 cup diced fresh tomatoes (beefsteak or Roma/plum)
  • ¼ cup minced green bell pepper
  • 3 tbsp minced white onion
  • 1 minced garlic clove
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp seeded and minced jalapeno (fresh or pickled)
  • 1 tbsp fresh lime juice



Preheat the oven to 350°.

Brush a stove-top grill pan or griddle with olive oil and preheat to medium-high. Season both sides of the chicken with the salt and black pepper.

Add the chicken to the hot pan and cook for 5 to 7 minutes per side, until cooked through. Remove the chicken from the pan and, when cool enough to handle, shred the chicken with two forks.

Transfer the shredded chicken to a medium saucepan and add the salsa. Set the pan over medium heat and bring to a simmer. Simmer for 2 minutes to heat through. Remove the pan from the heat and set aside.

Wrap four of the tortillas in a paper towel and microwave on HIGH for 20 seconds to soften. Arrange the tortillas on a flat surface and spoon the chicken mixture onto each tortilla (about 2 tablespoons per tortilla). Roll the tortillas up tightly and secure with wooden picks. Arrange the tortillas, side-by-side, on a large baking sheet and brush the surface with the olive oil. Repeat with the remaining tortillas and chicken, working in batches of four (this prevents the tortillas from drying out).

Transfer the baking sheet to the oven and bake for 25 to 30 minutes, until the tortillas are golden brown and crisp.

Note: When preparing food, remember to wash your hands frequently and sanitize your utensils and appliances with hot, soapy water to avoid cross-contamination. When serving, make sure each dish has its own serving spoon or fork.

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