BBQ Chick’n Taquitos


by: Glo

I remember eating out at Mexican restaurants and getting taquitos. Yummm, all that flavor in a little tortilla cigar. After we went vegan I could find them in the store every now and then, but it was rare. I came across this recipe on the web (of course I can't find the site of the original recipe). I decided to heat the tortillas in a cast iron skillet to make soft instead of frying them in oil Oh, they are so much lighter. I also added cheese inside. I think you'll love this version. Taquitos are typically an appetizer, but we had these for a light dinner.


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serves: 3-4

2 scallions, thinly sliced

8 small corn tortillas

1 package Tofurky BBQ Style Chick'n, chopped

1/2-3/4 cup Daiya cheddar shreds

Garnish: Sour cream, guacamole, salsa

Nutrition Facts
BBQ Chick’n Taquitos

Servings Per Recipe: 3

Amount per Serving

Calories: 243

  • Total Fat: 10 g
  •     Saturated Fat: 5.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 23.1 mg
  • Sodium: 167.7 mg
  • Total Carbs: 30 g
  •     Dietary Fiber: 4.5 g
  •     Sugars: 1 g
  • Protein: 10.1 g

how is this calculated?

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1.  Preheat oven to 425. In a small bowl combine green onions, chick'n and cheddar. Mix well. Heat tortillas in a cast iron skillet for 15-20 seconds per side until pliable. Roll about 2 tablespoons filling, in each warmed tortilla. Place seam side down on a baking sheet. Lightly spray with oil. (I wrap my pan in aluminum foil to make clean up a snap.) I also cooked these in my toaster oven since it's so freaking hot right now. I didn't want to turn on the oven. Bake until crispy, about 12-15 minutes. Serve warm with garnishes.

2.  Enjoy!

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