Tuck N’ Roll: GF & VGN Green Chile Chickpea Taquitos with Cilantro Ranch
Before you go shopping for this recipe, I strongly suggest you go to Trader Joe’s for the tortillas. Their gluten-free almond flour tortillas have the most delicate and delicious crunch once they are made into taquitos. If these are not available to you, I would select any almond flour tortilla as an alternative.
To add a protein in this dish, you will mix this in with the green chile chickpea mixture once blended. I added shredded chicken to my fiancés then rolled it into his taquitos. Some other protein options would be additional chickpeas, tempeh, or tofu.
This recipe is made for 2. If cooking for a large crowd, make sure you multiple by how many are needed with the idea that 1 person will easily devour 6 of these. Like most of the sauces I write about, make extra. It stores great and I love putting it over salads or dipping veggies into it for a snack.
GF & VGN Green Chile Chickpea Taquitos with Cilantro Ranch
Ingredients
Taquitos
- 12 Gf almond flour tortillas Trader Joe's
- 4 olive oil to spread on 1 side of tortillas
- 2 limes sliced
- 2 cups butter lettuce chopped
- 4 tbsp salsa mild
Taquito Filling
- 2 cans chickpeas rinsed & drained
- 1 cup vegan yogurt I used cashew yogurt
- 4 tbsp taco seasoning
- 2 cans green chiles 4 oz cans
- 1 cup cilantro chopped
Cilantro Ranch
- 1/4 cup non-dairy milk I used almond
- 2 tbsp apple cider vinegar
- 1 cup vegan mayo
- 1 tbsp garlic powder
- 1 tbsp dried herbs I used basil
- 1 cup cilantro chopped
- salt to taste
Instructions
- Preheat oven to 425F. While oven is heating, add all taquito filling beside the yogurt to the blender. While blending, slowly add the yogurt until you reached desired consistency. If you are wanting a thicker filling, add less yogurt. Set aside once done.
- Wet a damp paper towel and lay on a plate. Lay all tortillas on top of paper towel and wrap around the stack. Microwave for 40 seconds.
- Pour olive oil out into a bowl. Using your hand, brush one side of the tortilla with oil then flip. Add 2 tbsp of the chickpea filling to the non-oiled side of the tortilla towards one end. Begin to roll tight then place on a baking sheet lined with parchment paper seam side down. Repeat process until all tortillas are filled and laid out on baking sheet. Brush the tops with a bit more oil then bake for 8 minutes. Flip taquitos and bake for another 5 minutes then set aside.
- While taquitos are cooking, make the cilantro ranch. Add all ingredients to a large mixing bowl then whisk together. Place in fridge and let sit until taquitos are done.
- Chop the butter lettuce then distribute on 2 plates. Add baked taquitos, top with salsa and pour over vegan ranch. Serve with 2 lime slices and additional chopped cilantro.
