Tandoori Chicken & Avocado Chutney Taquitos

Tandoori Chicken & Avocado Chutney Taquitos

By Shivangi Rao
Prep Time 1 hour
Cook Time 30 minutes
Course Appetizer, Entrees, Meat Dishes
Servings 2


  • 1 cup of Tandoori chicken chopped
  • 4 Positively Plantain tortillas use code RAODYRECIPES for 20% off or use grain-free tortillas of choice
  • Melted coconut oil for brushing tortillas
  • Avocado chutney for stuffing taquitos
  • Handful of shredded pepper jack cheese optional
  • Chopped cilantro chopped tomatoes, chopped red onions, lime wedges, crumbled feta, and chopped jalapeños for garnish


  • Make tandoori chicken ahead of time and chop into smaller pieces.
  • Make avocado chutney ahead of time and set aside.
  • Pre-heat oven to 400 degrees F.
  • Heat 4 tortillas on a pan until warm and pliable.
  • Add a few pieces of chicken, shredded cheese, and 3-4 dollops of avocado chutney on each tortilla in the middle. Don’t overstuff as you’ll want to roll these tightly.
  • Roll tightly and place seal side down on a parchment paper-lined baking sheet.
  • Carefully brush outer surface rolled tortilla with coconut oil.
  • Repeat steps 5-7 with the rest of the tortillas.
  • Bake in the oven for 30 minutes or until golden brown and crispy.
  • Remove and garnish with toppings of choice. Serve immediately!
Tried this recipe?Mention @raodyrecipes if you like it!

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