“These should be illegal”

“I could eat 70 of these”

– Direct quotes from my husband while eating these healthy taquitos.

Speaking of, like Grant’s Breakfast Skillet, there’s infinite options within this recipe for creativity, flexibility, and personal flair. Without any hassle, it can be adapted to fit different flavor profiles and dietary needs (such as vegetarian, gluten-free, or vegan). And the ingredients rolled into the taquitos below are one of my go-to combinations as it creates for a delightful balance in flavor and macronutrients; but ultimately, what the taquitos are filled with is entirely up to you!

If the only taquitos you’re familiar with are the frozen store-bought kind, you won’t want to go back to those once you try homemade taquitos (which are easier to assemble than you might think). Being able to control what goes into a dish is a considerable factor in how nutritious or not so healthy a food is; less preservatives and higher quality ingredients are naturally used when preparing something yourself, automatically making it better for you.

These crispy, savory taquitos are satiating and can make even the pickiest of eaters happy whether they’re served as an appetizer, quick snack, finger food at a party, or full meal. And they make for the ideal opportunity to successfully sneak in some extra vegetables like peppers, spinach, or tomatoes. In the midst of all the other zesty flavors, the added nutrients will inconspicuously fly under the radar, especially when the taquitos have that perfect *crunch* which can be achieved through the oven or air-fryer.

Since this recipe is so versatile, there’s an endless range of ingredient choices, but here are some ideas that might help spark a creation of your own:

• Hemp seeds
• Honey
• Ground turkey, venison, elk, or beef
• Plant-based proteins such as seitan, tempeh, tofu, or chickpeas
• Breakfast taquitos: scrambled eggs, cheese, turkey bacon or sausage
• Black beans or refried beans
• Vegetables like corn, jalapenos, onion, tomatoes
• Burrito taquitos with brown rice, lean meat, beans, vegetables
• Served with salsa, shredded lettuce, guacamole, queso, avocado, or sour cream

Now go “wow” your BFF, significant other, family members, or yourself (because you are enough) with these healthy taquitos! And don’t forget the salsa and queso on the side!

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If interested, the macronutrients are below. They are kept separate at the very end of each recipe blog so that this can remain a safe, positive space for all as not everyone wishes to see the nutritional information.

Macros per taquito: 17.6 C | 4.9 F | 15 P

The macros largely depend on the type and number of tortillas you use. To illustrate, I’ll walk you through how I calculated the macros (above) so you can do the same with any other brand of tortillas!

In this recipe, I used 10 Mission Plant tortillas.

1 Mission Plant tortilla: 15 C | 3 F | 7 P x 10 tortillas used = 150 C | 30 F | 70 P

(This is where you plug in the macros for the brand and number of tortillas you use: macros of 1 tortilla multiplied by the number of tortillas used to get the total tortilla macros.)

Chicken mixture: 26 C | 19.1 F | 80.3 P + 150 C | 30 F | 70 P = 176 C | 49 F | 150 P (whole recipe)

(Macros of the entire recipe = chicken mixture macros + total tortilla macros)

Per taquito: 17.6 C | 4.9 F | 15 P, as stated above

(Macros of the whole recipe divided by 10, the number of tortillas used)

In short, it’s the macros of the filling ingredients + the macros of all of the tortillas used = whole recipe and the macros of the whole recipe are divided by the number of taquitos made (or number of tortillas used) to establish the macros per taquito.