Greek Chicken Taquitos
Crispy, tangy, and creamy Greek Chicken Taquitos are perfect for busy nights, made quickly with rotisserie chicken and packed with flavors from feta, lemon, and spinach.
Ingredients
Main Ingredients
- 2 cups Cooked chicken, shredded Use rotisserie or poached chicken for moist, flavorful meat.
- 1 cup Feta cheese, crumbled Brings salt, tang, and a crumbly texture.
- 2 cups Fresh spinach, chopped Adds color and moisture control.
- 8 pieces Tortillas (corn or flour) Corn adds authentic crispness; warm before rolling.
Flavoring Ingredients
- 2 tablespoons Olive oil Used for sautéing and brushing on taquitos.
- 2 cloves Garlic, minced Enhances flavor profile.
- 1 small Onion, diced Softens raw onion sharpness.
- 1/2 teaspoon Salt To taste.
- 1/2 teaspoon Pepper To taste.
- 2 tablespoons Lemon juice Adds brightness to the filling.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Sauté the garlic and onion in olive oil over medium heat until translucent.
- Mix the filling with shredded chicken, feta, chopped spinach, salt, pepper, and lemon juice.
- Assemble: place a few tablespoons of filling on each tortilla and roll tightly seam-side down on a baking sheet.
- Brush the taquitos with olive oil.
- Bake for 15–20 minutes until crispy and golden.
- Serve warm with your choice of dipping sauce.
Notes
Keep the filling slightly under-moist to avoid soggy tortillas. Warm tortillas to prevent cracking. For maximum crispness, briefly pan-toast corn tortillas before filling.