Oven-Baked Peach Marinated Chicken Taquitos with Mango-Corn Salsa

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2


For the Peach Marinated Taquitos

  • 1-1 ½ lbs. Chicken Breasts boneless and skinless
  • ¼ cup Peach Preserves
  • ¼ cup Apple Cider Vinegar
  • 2 tbsp. Dijon Mustard
  • 2 cloves Garlic finely minced
  • 2 tbsp. Olive Oil
  • 1 tbsp. Hot Sauce
  • ½ tsp. Salt
  • ½ tsp. Black Pepper

For the Mango-Corn Salsa

  • 1 Peach thinly diced
  • 1 Mango thinly diced
  • 1 cup Corn
  • ¼ cup Sour Cream
  • ¼th Red Onion finely chopped
  • ¼ cup Cilantro chopped
  • 1 Lime juiced

For the Taquitos

  • 1 cup Shredded Mozzarella
  • 8-10 Corn Tortillas preferably thin
  • Klarbrunn Peach Mango Sparkling Water for serving


  • In a large bowl, add all the chicken marinade ingredients together. Stir to combine. Cover and let marinate for at least 20 minutes.
  • Preheat oven to 425F. Line a baking sheet pan with parchment paper and set aside.
  • In a large skillet over medium high heat, add the chicken marinade (both sauce and chicken). Cook for 5 minutes, then flip the chicken breasts and cook an additional 5 minutes. Add 1/4 cup water, cover, and reduce heat to medium low to cook for 20 minutes.
  • In the meantime, make the mango-corn salsa by simply tossing together all ingredients until well-combined. Season with salt and black pepper, to taste.
  • When the chicken is fully cooked and tender, shred it thinly using two forks.
  • Warm up the corn tortillas over a griddle until pliable, about 15-30 seconds each side.
  • To make the taquitos, add a generous scooping of chicken and shredded cheese to the center of each warmed tortillas. Roll up and place seam-side down on the prepared sheet pan. Repeat until all tortillas are used. 
  • Bake for 5-8 minutes, then flip and bake an additional 5-6 minutes, until crispy and golden brown.
  • Serve with the mango-corn salsa on the side. Enjoy warm with Klarbrunn Peach Mango Sparkling Water for a refreshing drink!