Baked Chicken-less Taquitos
Adapted from Pink Parsley
Makes 12 taquitos
3 ounces Tofutti Better than Cream Cheese, softened
1/3 cup salsa verde
juice of 1/2 a lime
2 teaspoons chile powder
1/2 teaspoon cayenne pepper
3 cloves garlic, minced
1/4 cup chopped fresh cilantro
3 tablespoons chopped scallions
1 tablespoon chopped yellow onion
2 tablespoons chopped red bell pepper
8 ounces vegan “chicken” strips, chopped (I used Trader Joe’s Chicken-less Strips)
1/2 cup shredded dairy-free cheddar cheese (I used Daiya)
1/2 cup shredded dairy-free Pepperjack cheese
12 (6-inch) corn tortillas
sprinkle of sea salt
sprinkle of freshly ground black pepper
olive oil spray
Preheat your oven to 425 degrees fahrenheit.
For the fake chicken part of this recipe, I bought Chicken-less Strips from Trader Joe’s and chopped them into smaller pieces.
An interested kitty means it’s pretty realistic “meat.” Right?
Combine your garlic, chopped cilantro, scallions, yellow onion, red bell pepper, dairy-free cheeses and chicken-less chicken into a large bowl.
In a separate bowl, stir together the softened vegan cream cheese, salsa verde, lime juice, chile powder, cayenne pepper, sea salt and black pepper.
Combine the cream cheese blend with the chicken, cheeses and veggies and stir.
Wrap 3 tortillas in a paper towl and microwave for 30 seconds, just long enough to make the tortilla soft and easy to work with. Repeat with all tortillas, three at a time.
Spoon roughly two tablespoons of filling into each tortilla and roll tightly.
Place seam side-down on a baking sheet and lightly spray the tops with olive oil.
Bake for 15-20 minutes, until the tops begin to brown.