Thai Chicken Taquitos

I felt like a real genius with this one, you guys.
This crazy Thai/Mexican fusion taquito idea just popped into my brain and would not leave until I made it happen. All I could think about was peanut sauce for days. Days! Then another idea called Chicken Satay Lettuce Wraps became best friends with the taquito idea and I had no choice but to go full force with it.
Here’s how it’s gonna go down.
You’re going to put some chicken in a crockpot with some coconut milk and forget it. Then you’re going to remember it, shred it, mix it up with some other goodies and stuff it into some lettuce and then into your face. And you’re going to have to set aside half of the filling before you dig in because you will probably eat it all without thinking about it, then be super-bummed when you remember the whole taquito thing. So set it aside, for the love! Then the next day, remember it again, roll it up in some tortillas and dip those gems into the peanut sauce.
Go visit MPMK for the Lettuce Wraps and Peanut Sauce recipes.
┬áThis is a double duty crockpot dinner, people! You don’t want to miss it.
Thai Chicken Taquitos
Prep time

Cook time

Total time


These taquitos are part of a double duty dinner! The filling is made with leftovers from my Crockpot Chicken Satay Lettuce Cups.
Recipe type: Main, Appetizer, Snack
Cuisine: Thai
Serves: 5-6


  1. Preheat the oven to 400 degrees. Prepare a baking sheet with parchment paper or a silicone baking mat.
  2. Microwave 2 tortillas at a time for about 15 seconds or until warm and pliable. Fill each tortilla with about 2 tablespoons of filling and roll tightly. Place on the baking sheet with the open seam down, cover with cooking spray and sprinkle with sea salt. Repeat until your filling is gone.
  3. Bake the taquitos for 15-20 minutes or until golden brown and crispy. If you’d like them to get even crispier, turn on the broiler for a few minutes (but watch them closely so they don’t burn). Remove from the oven and serve hot with peanut sauce for dipping.

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