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Crispy Chick'n Taquitos

What you need: 

10 small corn tortillas
1/2 cup olive oil, divided
1/2 onion, chopped
5 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon creole spice mix
1/2 teaspoon salt and pepper
1/2 cup salsa
1 (8 ounce) bag vegan chick'n strips, warmed then chopped
1/4 cup water
3 tablespoons flat leaf parsley, chopped
1/2 cup vegan cheese, shredded

What you do: 

1. Preheat oven to 350 degrees F. Pour half of the olive oil in pan and heat to medium-high. Lightly fry each tortilla, and place on a paper towel to remove excess oil. Add oil as needed for your tortillas.
2. With the oil left in the pan, saute onion and garlic. When they are soft and translucent, add seasonings, salsa, chick'n and water. Stir and let simmer for at least 5 minutes. Mix in parsley.
3. Scoop 2 heaping teaspoons filling into each tortilla, and sprinkle a little "cheese" in the center (it will work its way throughout) and roll up tightly.
4. Place on cookie sheet and bake for about 25 minutes. Let sit for a few minutes to cool, then serve with a nice green salad to balance out the meal.
Source of recipe: Adapted from mom's enchilada recipe.

Preparation Time: 
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Good for you, trying something new!  When I fry corn tortillas for this recipe or enchiladas, I fry it just long enough to give it stability.  Corn tortillas right out of the bag will crumble if you try to make a tube of them so heat your oil to med-heat until it responds to a water drop then slide in the tortilla and simmer for about 10 seconds each side or until it is firm but not at all crunchy.  Don't fry to the point you would if you were making taco or tostada shells.  Hope that helps.  Enjoy!


Made these on Saturday and they were awesome! I used to buy vegan taquitos in the frozen dept. at whole foods, but they have been discontinued.  These were even better than those!  I was able to make 12 taquitos with the filling.  I have never fried corn tortillas before and had a bit of trouble, hoping you may have some tips!  I fried the tortillas first, then made the filling.  By the time I got to wrapping the taquitos to bake them, the corn tortillas were crunchy and super hard to wrap... did I fry them too long?  Thanks for the great recipe.


I made this tonight for myself, my husband (omni) and our three year old son (omni but allergic to dairy and eggs). Son loved it, which makes it a success in my book!  ;) There was a good amount of filling left over after I filled ten tortillas, so it's in the fridge for lunch tomorrow. Between the three of us we ate five-- I can't imagine eating five of these on my own! I think they'd be great with some homemade refried beans, same seasonings, and cheese. I'm not a huge fake chicken fan, but it was ok in this. Still, I think I'll go w/beans next time. Thanks for the recipe!

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