Imported from Instagram
Chicken Taquitos with Rice Paper in the Air Fryer
Crispy taquitos made without tortillas, prepared with rice paper filled with chicken, cream cheese, Mexican cheese, and taco seasoning. They are cooked in the air fryer until golden and should be served fresh to preserve their crispy texture.
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Ingredients
- 3 cup shredded cooked chicken
- 4 oz cream cheese (Softened to room temperature.)
- 1.5 cup shredded Mexican cheese
- 2 tsp taco seasoning
- small rice paper sheets (Approximately 6.5 inches; enough sheets to wrap all the filling, about 10 sheets.)
- 1 egg
- 2 tbsp water (For mixing with the egg.)
Steps
- 1
Place the shredded cooked chicken, softened cream cheese, shredded Mexican cheese, and taco seasoning in a bowl. Mix until you have a creamy, well-combined filling, with no large lumps of cream cheese.
- 2
In a shallow bowl, whisk the egg with the water until evenly combined.
- 3
Preheat the air fryer to 400 °F (200 °C), if your model requires preheating.
- 4
Take a sheet of rice paper and quickly dip it into the egg mixture. Do not let it soak: it should be only lightly moistened so it becomes flexible without tearing.
- 5
Place approximately 2–3 tablespoons of the filling in the center or lower third of the moistened sheet.
- 6
Fold the sides of the sheet inward and roll firmly from the bottom edge to form a sealed taquito. Repeat with the remaining sheets and filling, working carefully because the paper becomes stickier as it hydrates.
- 7
Arrange the taquitos in the air fryer basket with the seam side down, leaving space between them so the air can circulate. Work in batches if necessary; do not stack the taquitos.
- 8
Cook at 400 °F (200 °C) for 10–12 minutes, until the exterior is golden brown and crispy. The cooking time may vary slightly depending on the air fryer and the size of the taquitos.
- 9
Remove the taquitos and serve immediately while they are hot and crispy. Serve with salsa, sour cream, or guacamole, if desired.
Notes
These taquitos have the best texture when freshly made. For a crispy finish, do not soak the rice paper for too long, and cook the taquitos in batches without overlapping them.
Nutrition per serving
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