Gluten Free Baked Turkey Taquitos


I have never baked homemade taquitos before and wanted to give it a try. Baked taquitos are healthier and create less of a mess in your kitchen than when you are frying them.

Serve with sour cream and / or guacamole or even a Sweet & sour cranberry dipping sauce. Leftover chicken or a rotisserie chicken is perfect for the filling… or in my case leftover Turkey.

Since my kids and I are intolerant to chicken, I make A LOT of turkeys over the course of a year and whatever you usually make with chicken, I substitute with Turkey, hence Turkey Taquitos. 🙂

Gluten Free Baked Turkey Taquitos

Makes 5 servings


1 tablespoon olive oil, more for brushing tortillas
1 cup onion, chopped
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 cup cilantro, chopped
3 cups shredded cooked turkey meat
15 (6-inch) corn tortillas


  1. Preheat oven to 425°F and oil a baking sheet.
  2. In a large skillet, heat olive oil over medium heat. Add onion and cook until starting to soften and turns translucent, 3 to 5 minutes. Add cumin and salt. Stir to combine and cook 2 to 3 minutes longer, until fragrant. Take from heat and stir in cilantro and chicken. Set aside.

    Lay tortilla on a work surface and spread a fair amount of Turkey mixture over bottom third then roll up.

  3. Place seam side down on the baking sheet.
  4. Repeat with remaining tortillas.
  5. Spray or brush tortillas lightly with oil and bake 12 to 15 minutes or until crispy and lightly browned.
  6. Serve immediately.

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