Baked Chili Lime Chicken Taquitos (Paleo)

Baked Chili Lime Chicken Taquitos (Paleo)


  • 1 package Cappello’s Lasagna Sheets, cut in thirds
  • 1 pound skinless, boneless chicken tenderloins
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Zest of 1 lime
  • 1 tablespoon fresh lime juice
  • 2 cloves garlic, minced
  • 1 tablespoon avocado oil
  • 1 cup shredded dairy-free cheese
  • ¼ cup chopped cilantro
  • 2 tablespoons sliced green onions


1. In a large bowl, toss the chicken with the chili powder, cumin, salt, pepper, lime zest and juice, and garlic. Let chicken marinate for 15-20 minutes.

2. In a large non-stick pan over medium-high heat, heat the oil. Cook the chicken for about 2-3 minutes on each side, or until golden brown and cooked through; remove and set aside.

3. Once cooled, shred the chicken into small pieces.

4. Preheat oven to 425ºF.

5. Sprinkle about a tablespoon of the shredded chicken in a line on the bottom of a lasagna sheet; top with a small sprinkle of cheese and cilantro leaves, and roll as tightly as possible upward; place the taquito seam-side down on a baking sheet to hold as you continue to roll the rest of the taquitos.

6. Bake 15-20 minutes or until crisp and the ends start to brown.

Prep time: 5 minutes
Total time: 1 hour