Chicken, Bean and Corn Taquitos with Guacamole

Written By Sophie Fiola

Photo credit: Ruth Bonneville, The Winnipeg Free Press

If my friends know anything about me, it’s that I love a good competition.

So when the Winnipeg Free Press reached out to us about their inaugural Back-to-School Lunchbox Challenge, we jumped at the chance to get involved. Here at Lil Chef Institute, we take food seriously — but we take friendly rivalries even more seriously. Even if it’s just between three coworkers… and even if it started as a totally made-up, just-for-fun challenge.

Let’s just say, the gauntlet had been thrown.

What began as a lighthearted idea quickly turned into a full-blown culinary showdown. The rules were simple: create the ultimate school lunch — one that’s creative, kid-friendly, and easy to pack. Easy, right?

Too easy.

To add a little spice (and a serious challenge), we decided every element had to be completely free of the Big 9 allergens — no dairy, no eggs, no wheat, no soy, no peanuts, no tree nuts, no fish, no shellfish, and no sesame. Suddenly, our friendly competition became a true test of creativity, flavor, and problem-solving. And we were all in.

🎉 Spoiler alert - I won the (totally made up) crown!




The Winning Lunchbox (That Solves So Many Problems):

🌯 Chicken, Bean and Corn Taquitos

Say goodbye to soggy sandwiches. These taquitos are crispy, flavorful, and totally portable — ideal for busy mornings and picky eaters. In this recipe, I poached some chicken with taco seasoning, but you substitute the chicken with whatever leftover protein you have in your fridge, such as pulled pork or ground beef. These taquitos are then baked (not fried!) for crunch without the mess.

🥑 Guacamole

A good dip turns any lunch into a party, and this guac delivers. It’s smooth, bright, and packed with healthy fats — perfect for dunking taquitos, carrot sticks, or just eating with a spoon (no judgment).

🍚 Horchata Rice Pudding for Dessert

Instead of the usual sugary snack, I went with something warm and nostalgic: a dairy-free horchata rice pudding, gently sweetened and infused with cinnamon. It’s comforting, cozy, and doesn’t require refrigeration. Even better — it feels like a treat, but it’s still made with wholesome ingredients.




How to recreate it at home

My lunchbox brought together bold flavors, fun textures, and total allergen-friendliness — free of the Big 9 allergens, but still packed with comfort and creativity. It’s the kind of lunch that makes kids excited to eat and parents breathe a sigh of relief.

So if you're stuck in a lunch-packing rut, or just want to up your game for back-to-school season, I’ve got your new go-to meal right here.








chicken, bean and corn taquitos with guacamole

Ingredients

For the guacamole:

2 avocados, cut in half, pits removed, flesh scooped out and chopped
Small handful of fresh cilantro, roughly chopped
Lime juice, to taste
Kosher salt, to taste

For the chicken:

2 boneless, skinless chicken breasts
2 tbsp taco seasoning
3 garlic cloves, light smashed
1 tsp kosher salt

For the corn salad:

1 can corn, drained
1 tbsp vegan mayo
Lime juice, to taste
Chili powder, to taste

For the taquitos:

1 can refried beans
12 corn tortillas

Instructions

  1. Preheat the oven to 400 °F.

Prepare the guacamole:

  1. Combine the avocados, cilantro, lime juice and salt into a small bowl. Stir until everything is creamy. Add more lime juice and salt as needed. Set aside.

Prepare the chicken:

  1. Add chicken, taco seasoning, garlic cloves and salt to a medium pot. Add water until the chicken is covered by an inch or two.

  2. Place the pot over medium heat until liquid comes to a low simmer.

  3. When the liquid is at a low simmer, turn the heat down to low and cook until the a thermometer inserted into the thickest part of the chicken reads 165 °F, about 10-15 mins.

  4. Remove chicken from pot and let cool. Shred the chicken and set it aside.

Prepare the corn salad:

  1. Add corn and mayo to a small bowl. Season to taste with lime juice, salt and chili powder. Mix well and set aside.

Prepare the taquitos:

  1. Working one tortilla at a time, spread about 1 tbsp refried beans down the center of the tortilla. Top with about 1 tbsp of shredded chicken and 1 tsp of corn salad.

  2. Roll the tortilla up like a cigar, then place seam side down on a sheet tray.

  3. Bake at 400 °F until the taquitos are crispy and warmed throughout, 15-20 mins.

Sophie Fiola