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Gluten-Free Chicken & Sweet Potato Taquitos

Sep 14, 2023

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These Gluten-Free Chicken & Sweet Potato Taquitos are a football season staple for me! It gives me all of the yummy cravings of bar food, without hurting my stomach. Swap them out for your next tailgate snack, and feel better this fall season!

CATEGORY: 

Snacks, Dinner, Lunch, Gluten Free, Dairy Free, Vegetarian Option

Football season is BACK and there is nothing I love more than eating crappy foods and watching the game! Due to my gut health issues, my body will entirely reject all fried and processed foods. BUT that’s not going to stop me from eating my fair share of gameday snacks - we’ll just make them better for our gut :)


Last year was my first year to make these Gluten-Free Chicken and Sweet Potato Taquitos, and I just had to make it again this season to share with you all! It gives you all of the yummy flavors of bar food, without the cost to your health!


It’s packed with fiber-rich sweet potatoes, filled with prebiotic fibers that will feed the good bacteria in your gut. The spice blend has anti-inflammatory and antimicrobial properties. The oil is packed with healthy fat, supporting the gut lining and the shredded rotisserie chicken packs in a lean source of protein. Keeping you full and satisfied!

Tip! Swap out the rotisserie chicken for an extra cup of sweet potatoes to make this recipe vegetarian/vegan.

For this recipe, I used Whole Food’s Almond Flour Tortillas to make this recipe entirely Gluten-Free. I also love using Siete’s Cassava Flour Tortillas for this recipe! They are also 100% gluten-free and are minimally processed, making them easy on your gut!

Not everyone who has digestive discomfort needs to go gluten-free, but if you have Celiac Disease or a sensitivity to gluten, it’s the perfect swap for you.


Hope you enjoy this recipe as much as I do this season! Comment below your thoughts and which team you are rooting for this season 💙😉


Welcome! If you made it here, you are probably looking for answers on where to begin your wellness journey. I'm Jessica, and I started my gut health journey over 3 years ago. As an avid foodie and wellness enthusiast, I hope to inspire you on your realistic wellness journey.

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Gluten-Free Chicken & Sweet Potato Taquitos

15 minutes

40 - 45 min

Prep Time: 

Cook Time: 

Total Time: 

Servings:

Category:

1 hour

4 Servings

Snacks, Dinner, Lunch, Gluten Free, Dairy Free, Vegetarian Option

These Gluten-Free Chicken & Sweet Potato Taquitos are a football season staple for me! It gives me all of the yummy cravings of bar food, without hurting my stomach. Swap them out for your next tailgate snack, and feel better this fall season!

Ingredients

  • 2 links of chicken sasuage, any flavor of your choice!

  • 1/4 cup diced bell pepper

  • 1/4 cup of portobello mushrooms, sliced

  • 1 stalk of green onion

  • 2 tablespoons of shredded carrots

  • 1 cooked beet, diced

  • 1/4 green apple, chopped

  • 1 cup of spinach

  • 1/2 cup of cooked quinoa

  • Oil for cooking - I prefer avocado oil, but use olive, ghee, or coconut oil

  • Salt and pepper for seasoning

  • Optional add ins: sunflower seeds, pumpkin seeds, coconut aminos, olive oil, sliced avocado


Instructions


Step 1

Prepare a medium-sized skillet with 1 tablespoon of oil, heated on medium heat. Slice both links of chicken sasuage while pan is heating up.


Step 2

Once pan is hot, cook chicken sasuage and bell peppers until golden brown, about 10-12 minutes. If bell pepper starts to burn, lower heat to medium-low.


Step 3

While the chicken sasuage and bell pepper are cooking, preapre your salad bowl. Add all of the spinach and cooked quinoa to the bowl. You can also take this time to cut and prepare the rest of the fruits and vegetables.


Step 4

Once the red bell pepper is tender and the chicken sasuage has browned, remove from pan and add it to the salad bowl with the spinach and quinoa. Add a little more oil back to the same pan, and sauté remaining mushrooms, shredded carrots, and half of the green onion (try to use the whiter, lighter part of the green onion) with oil, salt, and pepper on medium heat for 3-5 minutes, or until mushrooms are nice and golden on both sides.


Step 5

After the mushroom, carrots, and green onion are cooked, add them to the salad bowl. Top with diced beets, carrots, remaining dark, green onion, and optional add ins. Enjoy!

Ingrediens/Instrutos
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