Description
The ultimate pickle fruit rollup Takis chamoy snack recipe: a whole dill pickle wrapped in fruit roll-up, coated in chamoy, rolled in crushed Takis, and dusted with Tajín. Sweet, salty, spicy, tangy, and crunchy in one snack.
Ingredients
2 to 4 whole jumbo dill pickles
2 to 4 fruit roll-ups or fruit leather sheets
1/2 cup chamoy sauce
1 tbsp fresh lime juice
1 to 2 tsp Tajín chili-lime seasoning plus more for finishing
1/2 cup Takis Fuego or Nitro, lightly crushed
Optional: Gushers, tamarindo paste, Lucas Gusano liquid chamoy candy, crushed Hot Cheetos
Instructions
1. Pat pickles dry with paper towels. Optional: cut top and hollow center with a small spoon for stuffing.
2. Mix chamoy, lime juice, and 1 tsp Tajín in a small bowl. For overnight version, add pickles to the chamoy mix and refrigerate 2 hours to overnight.
3. Optional: fill hollowed pickle with crushed Takis, Gushers, or tamarindo paste.
4. Lay fruit roll-up flat and roll the chamoy-coated pickle tightly from one end, pressing to stick.
5. Roll wrapped pickle through a plate of crushed Takis, pressing to coat. Drizzle chamoy over the top and dust generously with Tajín.
6. Serve immediately on parchment paper.
Notes
Always dry the pickle first or the fruit roll-up will not stick.
Use jumbo dill pickles, not bread-and-butter style.
Lightly crush Takis for better coverage on the outside.
Best eaten immediately. Do not assemble more than 20 minutes ahead.
For a kid-friendly version, reduce the Tajín and use a mild chamoy.
For a deeper flavor, marinate pickles in chamoy overnight in the fridge.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snacks, Recipes
- Method: No-Cook, Assemble
- Cuisine: Mexican-American, TikTok Trend
Nutrition
- Serving Size: 1 chamoy pickle
- Calories: 180
- Sugar: 14g
- Sodium: 920mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg