Description
Flavor-packed low-carb taquitos filled with shredded chicken, smoky bacon, and creamy ranch.
Ingredients
- 2 cups Shredded Chicken (or shredded jackfruit for a vegetarian version)
- 8 oz Cream Cheese (or vegan cream cheese for a dairy-free option)
- 1/2 cup Ranch Dressing (or homemade ranch)
- 4 slices Bacon (or turkey bacon for a non-pork alternative)
- 2 tablespoons Green Onions (or chives)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Chili Powder (optional)
- 6 pieces Cheese Tortillas (or almond flour wraps)
Instructions
- Preheat your oven to 375°F (190°C) or an air fryer to 375°F.
- Cook the bacon until crispy in a skillet over medium heat. Drain and chop.
- In a bowl, combine cream cheese and ranch dressing until smooth.
- Add shredded chicken, bacon, green onions, garlic powder, onion powder, and chili powder to the mixture. Stir until homogeneous.
- Lay a cheese tortilla on a surface and place 3–4 tablespoons of filling at one side. Roll tightly and seal the edge.
- For Pan-fry: Heat oil in a skillet and cook taquitos seam-side down until golden, about 2–3 minutes per side.
- For Air fryer: Lightly spray with oil, arrange in basket, and cook for 6–8 minutes, flipping halfway.
- For Oven-bake: Arrange on a baking sheet and brush with oil, baking for 12–15 minutes until crispy.
- Remove and sprinkle reserved bacon and green onions on top before serving with dipping sauces.
Notes
Warm tortillas before rolling to prevent cracking. Don’t overfill, and ensure to seal the seam.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking, Air frying, Pan-frying
- Cuisine: Mexican