Vegetarian Baked Chicken and Chickpea Taquitos Recipe

Day 32.

OK, so my memory for recipes when I get home from an unexpected trip to the pediatrician is not as good as I thought. I really did intend to convert this delicious-sounding Baked Creamy Chicken Taquitos recipe. And, at the time, I honestly thought that’s what I was doing, more or less. But alas, I forgot so many ingredients in this “conversion” that we’ll just say I was “inspired” by that recipe and I’ll go back some other day and ACTUALLY convert it. Regardless, my Indian-slanted version of taquitos turned out well.

Chicken and Chickpea Taquitos

1 Tbsp. taco seasoning (homemade blend of chili powder, cumin, garlic, onion, salt, etc.)
2 C diced cooked “chicken” (I used leftover Chicken Korma, including a few potatoes)
1 C chickpeas, cooked and coarsely mashed
1/2 C Mexican rice or cooked rice and diced tomatoes
1 C shredded Mexican cheese
small flour or corn tortillas
kosher salt
cooking spray

Preheat your oven to 425˚F. Line a baking sheet with parchment paper.

Mix first five ingredients. Warm tortillas. Spoon 2-3 Tbsp. of the “chicken” mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.

Bake for 15 – 20 minutes or until crisp and golden.

Serve with salsa, sour cream or guacamole.

Makes about 10 taquitos. To freeze, wrap unbaked taquitos in plastic wrap and then place in bag and freeze. To bake a frozen taquito (no need to thaw first): Preheat oven to 425˚F and bake for 20 minutes.
Our toddler had her taquitos Bento-style fries, rice & trail mix.

The Results

Wow. These are delicious and the excellent technique of spraying and salting the taquitos before baking really crisps them up (part of me was expecting to end up with burritos). These were fabulous and I really liked the Indian spices in the taquitos from the korma chicken. Great inspiration and a very happy mistake.
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  1. Gina @ MoneywiseMoms says

    These sound easy and delicious. I love the addition of beans for some extra protein and fiber. I think my kids will like these–I'll try it this week!

  2. Sarah @ Mum In Bloom says

    I had to come take a peak at this recipe. My kids and I would love this but hubby doesn't like Mexican food. Maybe I can tweek the spices a bit ;o)

  3. Miz Helen says

    Hi Kristi,What a great dish to warm us up on a cold winters day. Your Chicken & Chickpea Taquetos look delicious. Thank you so much for sharing them with us at Full Plate Thursday. Stay warm and cozy and hope to see you next week!

  4. LucidLotus says

    OMG! I am so excited about finding your blog! I am a vegetarian and my husband's an omnivore and we have a 2 yr old. It is a struggle! This recipe looks great and I can't wait to look around at the rest:)

  5. Kristi says

    They are easy and delicious, and it's really not Mexican-flavored at all. It's Indian all the way, so your hubby may like these after all, Sarah.LucidLotus–I'm glad you found it, too! *squeal* I love how many mommy veggies with meaty husbands I've found. I didn't realize how many of us there were in the world.