Baked chicken taquitos in homemade whole wheat spinach tortillas/chapattis
by Vaishali Sharda
Taquitos are such a fun food to cook and eat. When we moved to United States chicken taquitos were one of the first few snacks that we tried from the frozen section of the grocery store. What was not to love – crunchy exterior and creamy flavorful interior with the convenience of taking out of the box, baking and serving. Think of taquitos as tacos with the convenience for everything contained in a cigar type shape that is easy to hold dunk in salsa, and eat.
Traditionally corn or flour tortillas are used to roll the creamy chicken filling in. We love spinach chapattis or parantha in our family. To make spinach chapatti/parantha, I make a dough with whole wheat flour with chopped spinach mixed in. it is a great way to pack that nutritional punch in bread and the kids love it. So if you think about it, these taquitos are a complete nutritious meal.
Add a fruit on the side and you have your veggies, grains, and proteins. All in a handy little taquito. These can be served as an appetizer in a party or as a meal.
Here is the recipe run-down:
For the dough:
3 cups Whole wheat flour
2 cups chopped spinach
1.5 cups water, or as needed to make a soft dough
1 teaspoon salt
1 tablespoon oil
Some more whole wheat flour for dusting while rolling the chapattis
For the taquitos:
1.5 cups cooked chicken
½ cup finely diced onion
10-12 sprigs of cilantro, chopped
1/3 cup cream cheese
2 teaspoons taco seasoning
Salt and pepper to taste
1 cup shredded Mexican blend cheese
15 corn tortillas
2 tablespoon olive oil
Chopped Green Onion
For the whole wheat spinach tortillas/chapattis
Mix everything and knead a soft dough. Cover with a damp cloth; rest the dough for 10 minutes and then give it a final knead.
Heat a large ungreased cast-iron skillet, tawa (Indian skillet) or nonstick skillet over medium heat.
Divide the dough into 15 equal pieces, forming them into golf size balls.
Working with one dough ball at a time, use your hands to flatten a ball, then roll it out to a round disc, about 6 to 8 inches in diameter. Transfer the rolled chapatti to the griddle cook for 1 minute; or until a few brown spots form. Turn it over and cook for another 30 seconds or so. At this point you can directly cook the chapatti on the flame to puff it up or use a kitchen towel to press it on the griddle till it puffs up. Remove and store in a kitchen towel. Repeat till all the dough balls have been used. Keep the chapattis warm in a clean kitchen towel.
For the taquitos:
Preheat the oven to 425 degrees F.
In a medium bowl, combine the shredded chicken, onion, cilantro, cheeses, taco seasoning, salt and pepper. Stir until chicken is well coated with the seasonings. Give it a taste check and stir in the shredded cheese.
Place a heaping tablespoon of the chicken taquito mixture in the center of the tortilla/chapatti and roll it up tightly. Place the taquito, seam side down on an ungreased cookie sheet. Continue rolling taquitos until the tortillas and filling are gone. You should have about 15 taquitos.
Spray or brush the taquitos generously with olive oil. Bake for 15-20 minutes or until taquitos are golden brown and crispy, rotating them once at 10-minute mark. Remove from the oven and serve warm with desired toppings.
- For cooked chicken, you can use rotisserie chicken or leftover grilled chicken.
- The taquitos can be made in advance. You can reheat them in the oven.
- If you do not want to make spinach chapattis at home, whole wheat spinach tortillas should be a pretty good replacement.
Morea About the Author
Vaishali Sharda – Made in India. Lover of family, life, food, friends, and American football. Mommy to two, water resources researcher and a home cook extraordinaire. She also blogs at www.kitchendocs.com
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