Thanks to my sister Courtney for this awesome recipe! Check out her bio at the end of the post.
I admit that I’ve never before been concerned with allergen-free food, and when my brother went gluten-free several years ago, I was a bit overwhelmed trying to figure out what that even meant.
And then when my daughter began to experience food sensitivities/intolerances last year, I dove headfirst into researching more about what foods contain what, in order to be able to provide safe and healthy meals for my family.
When our whole family gets together at the holidays, my usual assigned duty is the appetizers. I love finger foods and I love to try all different kinds of appetizers. Figuring out appetizers that are gluten-free now present a whole new fun challenge.
While doing a little planning for our Christmas family gathering, I stumbled upon this recipe for Gluten-Free Chicken and Bacon Taquitos, and gave them a try. I don’t even have to tell you they were good – I can just tell you the whole plate was empty by the time we got started on the main dishes!
- Corn tortillas – about 15-18
- 2 cups cooked chicken, cut up or shredded
- ½ package of bacon, cooked and crumbled
- 4 oz of cream cheese, softened
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon milk
- 1.5 teaspoons white vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
- Dash of ground black pepper
- Preheat oven to 400 degrees.
- In a large bowl, combine cream cheese, mayo, sour cream, milk, vinegar, salt, garlic powder, onion powder and pepper. (I cooked my chicken the day before, but if you’re cooking as part of the recipe, go ahead and season with salt and pepper for extra flavor.)
- Add cooked, cut-up chicken and cooked bacon crumbles and use a hand mixer to mix all ingredients.
- Soften your corn tortillas in the microwave by wrapping the stack in damp paper towels and loosely wrapped in saran wrap (to allow them to vent). Microwave for 1 minute. This allows the tortillas to be flexible and roll up well. (Don’t skip this step, or your tortillas will fall apart and you’ll throw them in frustration.)
- Put two heaping tablespoons of the mixture into tortilla and roll up.
- Spray your pan and fill with the rolls. Cook at 400 degrees for about 20 minutes, or until golden brown.
- Cut the rolls in half and use a toothpick to hold them together. Serve with salsa!
Courtney Westlake is wife to Evan and mother of Connor (4) and Brenna (2). She blogs at Blessed by Brenna and enjoys country music, boating and a good bag of Doritos. She is also the author of newly released children’s book, That’s How You Know.
Recipe adapted from “Mom, What’s for Dinner?“