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Finished pulled chicken taquitos

Pulled Chicken Taquitos on the Traeger

Filled with Traeger smoked chicken and melty cheese, these taquitos fry up crispy on the Traeger's new induction burner. We serve it with a creamy avocado sauce that is the right blend of creamy, spicy and cool.
Prep Time 15 mins
Cook Time 1 hr 30 mins
Fry Time 15 mins
Total Time 2 hrs
Course Appetizer, chicken, main, Snack
Cuisine American, bar food, fusion, Mexican
Servings 4


  • Meater thermometer
  • Traeger Timberline XL
  • Cast iron skillet
  • toothpicks


  • 1 whole chicken about 5 pounds
  • ½ cup hot sauce
  • ½ cup seasoning
  • 10 corn tortillas
  • 2 tbsp taco seasoning
  • 1 ½ cups shredded cheese
  • ¼ cup green onions chopped
  • 3 cups vegetable oil for frying
  • 1 avocado peeled and pitted
  • ½ cup sour cream
  • ½ cup mayo
  • ¼ cup ½&½
  • ½ cup cilantro leaves and stems
  • ½ jalapeno chopped roughly
  • 2 tbsp Dijon mustard
  • 1 clove garlic smashed
  • Salt & pepper and hot sauce to taste


  • Preheat your Traeger to 350*
  • Pat the chicken dry with paper towels, then coat with hot sauce. Season generously with rub on all sides and in the cavity
  • Pair your Meater to the app and insert the probe in the thickest part of the chicken breast
  • Place the seasoned bird in the grill and cook until it hits 160* internal
  • Pull the chicken from the grill at 160* and allow to rest for 15 minutes or more, loosely tented
  • Using gloves, pull the chicken meat from the bones
  • In a bowl, combine 2 cups of shredded chicken with the taco seasoning nand toss to coat
  • Par-cook the corn tortillas in a bit of oil in a hot pan until pliable and heated through
  • Fill each tortilla with a heaping spoonful of chicken, cheese and green onions
  • Roll tightly and secure with a toothpick
  • Repeat with remaining tortillas and filling
  • Make the creamy avocado sauce by combining all ingredients in a blender and blend until smooth
  • Add water by the teaspoonful to thin out the sauce to desired consistency
  • Season with salt, pepper and hot sauce to taste and transfer to a bowl for serving
  • In the same pan as before, add about an inch of oil
  • Heat the pan until the oil reaches 350*
  • In small batches, fry the prepared rolled taquitos in the hot oil, turning once, until golden brown and crisp
  • Drain cooked taquitos on a paper towel lined plate and repeat with remaining taquitos
  • Serve promptly with creamy avocado sauce


The chicken can be cooked ahead of time– even a day or two and used as leftovers in this dish.
Keyword pulled chicken taquitos