Baked Honey Lime Chicken Taquitos

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1/4 cup mayonnaise
• 2 tablespoons honey
• 1 tablespoon lime juice
• 1 teaspoon lime zest
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• 12 (6-inch) flour tortillas (use gluten-free if necessary)
• 1 cup shredded cheese (optional, use dairy-free if needed)
• 1/4 cup chopped cilantro
• Nonstick cooking spray

Steps

1. 1 Preheat oven to 375°F and line a baking sheet with parchment paper.
2. 2 In a bowl, mix shredded chicken with mayonnaise, honey, lime juice, lime zest, cumin, chili powder, salt, and pepper.
3. 3 Warm tortillas slightly in the microwave to make them pliable.
4. 4 Spoon a heaping tablespoon of chicken mixture down the center of each tortilla. Add a sprinkle of cheese if using.
5. 5 Roll the tortillas tightly around the filling and place them seam-side down on the prepared baking sheet.
6. 6 Spray taquitos with nonstick cooking spray.
7. 7 Bake for 20 minutes, flipping halfway through, until golden and crispy.
8. 8 Garnish with chopped cilantro before serving.

Equipment

• Baking sheet
• Parchment paper
• Mixing bowl
• Microwave

Variations

• Add diced bell peppers and onions to the chicken mixture for extra texture and flavor.
• Use corn tortillas for a lower-carb option.

Substitutions

• Substitute Greek yogurt for mayonnaise for a healthier twist.
• Use taco seasoning in place of cumin and chili powder for a quick flavor boost.

Pairings

• Corn salsa
• Black beans
• Mexican rice

Nutrition

Tips

• Ensure the tortillas are warm enough to roll tightly without cracking.
• For extra crispiness, bake an additional 5 minutes, watching closely to avoid burning.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freeze uncooked taquitos on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding 5-7 extra minutes to the cook time.

Serving Suggestions

• Serve with a side of fresh salsa, guacamole, and a squeeze of lime.
• Pair with a simple green salad or Mexican rice.

FAQ