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Vegan Taquitos

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These vegan chicken taquitos are easy to make and a huge crowd pleaser, vegan or not. They are made with vegan chicken strips in a Mexican-style seasoning and vegan cream cheese, baked to perfection in a corn tortilla. They are the perfect finger food the whole family can enjoy.

vegan taquitos

These Vegan Chicken Taquitos will knock your socks off.

When going vegan, Taquitos was something that I missed.

Not now. This recipe is incredible and brings back some taquitos in your life.

These are great party snack.

I brought these to a party, and they were a huge hit.

People had no idea they were vegan and stated that they were the best taquitos they had ever had; they didn’t even know at the time they were vegan chicken taquitos; they thought it was the real deal.

I do use a fake chicken product in this.

You could use Gardein meatless chicken tenders; Trader Joe’s has some, or Fred Meyers/ Krogers Simple Truth brand.

Whichever you prefer, I think they are all tasty.

These vegan chicken taquitos also use fake cream cheese. They have tons of different kinds out.

The one I use the most, and if you’re lucky enough to live by Trader Joe’s, their vegan cream cheese is affordable and tasty.

But any non-dairy cream cheese will do.

The vegan cream cheese gives it that delicious creamy filling.

These are baked and not fried. I am sure they would be amazing fried or in the air fryer.

But the only way I have tried making them is baked thus far.

They are super good with a side of guacamole or eaten by themselves.

I like to serve these as the main dish of the meal and add this Gardner’s Dip to go with the meal, or this taco salad is a really good side dish.

The vegan taquitos are also kid-approved!

That’s pretty much a game-changer for me.

If I don’t have to argue with my kid to eat, I’m sold.

In fact- the last time I made them, the last taquito was argued over.

Easy Vegan Taquitos Recipe Q&A

vegan taquitos

What kind of tortillas should you use for taquitos?

I typically always use corn tortillas which are a perfect size for taquitos. 

However, if you want to use larger tortillas, you can use flour, and both taste delicious.

Most grocery store bought taquitos are made with corn tortillas.

Can I make these gluten-free?

Yes, you need to find a vegan gluten-free chicken nugget (there are quite a few out here); if you use corn tortillas, they are already gluten-free.

Can I use vegan ground beef instead of vegan chicken?

I’ve never tried it, but I think it would work really well.

What ingredients do you need for this vegan taquito recipe?

Check out the recipe card at the bottom of this post for the full recipe

  • vegan “chicken” tenders (Like Gardein)
  • vegan cream cheese
  • green onion (red onion in a pinch)
  • fresh garlic
  • fresh cilantro
  • green chilis
  • ground chili powder
  • ground cumin
  • salt
  • oregano dried
  • corn tortillas or flour tortillas
  • oil for spraying the tops
vegan taquitos

How do you make this vegan taquitos recipe?

Start by cooking your chicken-less tenders in the oven or microwave, per the package instructions. 

You don’t want these to be crispy cooked, just cooked through.

Preheat your oven to 425 degrees.

Spray a cookie sheet with cooking spray, line it with a Silpat or some parchment paper, and set aside.

Mix the rest of the ingredients, minus the tortillas, while waiting for the chicken-less tenders to cook. Set aside.

When the tenders are done and cooled, cut them into shreds and mix them with the cream cheese mixture. Set aside

Take your corn tortillas, about three at a time, place them on a plate and cover them with a damp paper towel. 

Cook for 20-30 seconds in your microwave.

Carefully remove. Once cool enough to fill. Take your warmed tortilla and fill it with 2 to 4 tablespoons of chicken-less filling.

Roll up and put the seam side down on the prepared baking sheet. 

Repeat this until the filling is gone.

How many you get will depend on how full you like them and how big the tortillas are.

easy vegan taquitos

Once they are all seam-side down on the cooking sheet, you can take some cooking spray.

 I use Avocado oil and give the taquitos a good spray down, or you can dip a pastry brush into the oil and brush it on the taquitos.

Bake for 25-30 minutes, flipping at the mid-way point.

How do you serve these vegan taquitos?

These can be served as a main dish or a side dish.

You can serve them with your favorite toppings like;

  • vegan sour cream
  • homemade guacamole
  • hot sauce
  • refried beans

How do you store leftovers?

Let them come to room temperature, and then place the crunchy rolled tacos into an airtight container and place them in the fridge for up to 5 days.

To reheat for the best flavor, use an air-fryer or an oven; you can use the microwave, but it won’t be crispy.

Can you freeze vegan taquitos?

Yes, and they freeze great!

Again, let them come to room temperature, then take a cookie sheet and place a single layer of taquitos not touching and freeze for about an hour. 

Then, you can place them all together in a freezer bag for up to 4 months.

To reheat remove however many frozen taquitos you want and reheat in the oven or air fryer at 350 degrees for 15-20 minutes.

Want some other vegan Mexican food recipes?

vegan taquitos

Vegan Chicken Taquitos

Yield: 20
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

These vegan chicken taquitos will make you never miss the real thing.

Ingredients

  • 1 9 oz bag of vegan "chicken" tenders (Like Gardein)
  • 6 oz vegan cream cheese
  • 1/4 cup green onion, finely chopped
  • 3 cloves garlic, minced
  • 3 tablespoons cilantro, finely chopped
  • 1 4 oz can green chilis
  • 1 teaspoon chili powder,ground
  • 1/2 teaspoon cumin, ground
  • 1/2 teaspoon salt
  • 1/2 teaspoon oregano, dried
  • 20-30 corn tortillas
  • oil for spraying the tops

Instructions

  1. Start by cooking your chicken-less tenders in the oven or microwave, per the package instructions.  You don't want these to be crispy cooked, just cooked through.
  2. Preheat your oven to 425 degrees. Spray a cookie sheet with cooking spray or line it with a Silpat and set aside.
  3. Mix the rest of the ingredients, minus the tortillas, while waiting for the chicken-less tenders to cook.  Set aside.
  4. When the tenders are done and cooled, cut them into shreds and mix them with the cream cheese mixture.  Set aside.
  5. Take your corn tortillas, about three at a time, place them on a plate and cover them with a damp paper towel. Cook for 20-30 seconds in your microwave. Carefully remove. Once cool enough to fill. Start filling with 2 to 4 tablespoons of chicken-less filling. Roll up and put the seam side down on the prepared baking sheet.  Repeat this until the filling is gone.  How many you get will depend on how full you like them.
  6. Once they are all seam-side down on the cooking sheet, you can take some cooking spray, I use Avocado oil and give the taquitos a good spray down, or you can dip a pastry brush into the oil and brush it on the taquitos.
  7. Bake for 25-30 minutes, flipping at the mid-way point.
Nutrition Information:
Yield: 20 Serving Size: 1 taquito
Amount Per Serving: Calories: 152Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 180mgCarbohydrates: 19gFiber: 3gSugar: 1gProtein: 5g

The calories are computer generated and may not be 100% accurate.

Did you make this recipe?

If you loved this recipe then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. Thank you SO much! <3

If you loved this recipe then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook

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