Chicken & Lentil Taquitos –

Chicken & Lentil Taquitos

  By lentilsorg  , , ,     

December 3, 2018

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  • Prep: 10 Minutes
  • Cook: 15 Minutes
  • 10 Minutes

    15 Minutes

    25 Minutes

  • Yields: 10


  1. In a large sauté pan over medium-high heat, add oil, onions, and garlic. Cook until they are translucent and aromatic.
  2. Add chicken, Worcestershire, and pureed lentils. Stir and cook for approximately 2 minutes until everything is heated and well incorporated. Reserve and allow mix to cool.
  3. In a fryer, bring vegetable oil up to 350°F (XX°C). Soften tortillas in a little of the warm fry oil so they do not break apart. Spoon 2 Tbsp (30 mL) of the lentil and chicken mixture and place to one end of the softened tortilla. Tightly roll the tortilla into small cigar shape tubes.
  4. Skewer the rolled tortillas with toothpicks to keep closed and fry in hot oil for 1-2 minutes. Be sure to roll the taquitos in the oil to fry all sides evenly.
  5. Allow to drain on a wire rack or paper towel prior to service.

Cooked and shredded pork can also be used in place of chicken.


2 Tbsp (30 mL) canola oil

½ cup (125 mL) onion, minced

2 Tbsp (30 mL) minced garlic

½ lb (225 g) chicken, cooked, shredded

2 Tbsp (30 mL) Worcestershire sauce

½ lb (225 g) split red lentils, cooked, pureed

canola oil, for frying

20 corn tortillas, 6 inch size

Optional Toppings:

sour cream




Nutrition Facts

Serving Size1 taquito
Sodium60 mg
Potassium160 mg
Protein11 g
Cholesterol20 mg
Sugar1 g
Total Fat11 g
Saturated Fat1 g
Total Carbohydrates28 g
Dietary Fiber2 g