Vegan baked chicken-less taquitos offer a delightful twist on a classic favorite, perfect for anyone seeking a plant-based alternative without sacrificing taste. These taquitos are filled with a flavorful mixture that combines the creamy texture of Tofutti Better than Cream Cheese with the zesty kick of salsa verde and lime juice. The blend of chile powder and cayenne pepper adds a spicy depth, while minced garlic, fresh cilantro, scallions, and a mix of yellow onion and red bell pepper infuse them with a fresh, aromatic savoriness. The star of the filling is the vegan “chicken” strips, such as those from Trader Joe’s, offering a meaty texture that’s convincingly similar to traditional chicken. This is complemented by a generous helping of dairy-free cheddar and Pepperjack cheese, melting into a gooey, flavorful embrace within each corn tortilla. Lightly seasoned with sea salt and black pepper and finished with a spray of olive oil, these taquitos are baked to a crisp golden perfection, resulting in a deliciously satisfying, cruelty-free appetizer or meal.
Recipe
Vegan Baked Chicken-Less Taquitos
Ingredients
- 3 ounces Tofutti Better than Cream Cheese, softened
- 1/3 cup salsa verde
- juice of 1/2 a lime
- 2 teaspoons chile powder
- 1/2 teaspoon cayenne pepper
- 3 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
- 3 tablespoons chopped scallions
- 1 tablespoon chopped yellow onion
- 2 tablespoons chopped red bell pepper
- 8 ounces vegan "chicken" strips, chopped (I used Trader Joe's Chicken-less Strips)
- 1/2 cup shredded dairy-free cheddar cheese (I used Daiya)
- 1/2 cup shredded dairy-free Pepperjack cheese
- 12 (6-inch) corn tortillas
- sprinkle of sea salt
- sprinkle of freshly ground black pepper
- olive oil spray
Instructions
- Preheat your oven to 425 degrees fahrenheit.
- Combine your garlic, chopped cilantro, scallions, yellow onion, red bell pepper, dairy-free cheeses and chicken-less chicken into a large bowl.
- In a separate bowl, stir together the softened vegan cream cheese, salsa verde, lime juice, chile powder, cayenne pepper, sea salt and black pepper.
- Combine the cream cheese blend with the chicken, cheeses and veggies and stir.
- Wrap 3 tortillas in a paper towl and microwave for 30 seconds, just long enough to make the tortilla soft and easy to work with. Repeat with all tortillas, three at a time.
- Spoon roughly two tablespoons of filling into each tortilla and roll tightly.
- Place seam side-down on a baking sheet and lightly spray the tops with olive oil.
- Bake for 15-20 minutes, until the tops begin to brown.
Ingredients:
Combine the cream cheese blend with the chicken, cheeses and veggies and stir:
Spoon roughly two tablespoons of filling into each tortilla and roll tightly.
Final product out of the oven:
