Keto Chicken Taquitos
A delicious way to use up leftover chicken or a deli rotisserie chicken is to make these crunchy keto taquitos. Shredded chicken is combined with a creamy cheese mixture, wrapped in a low carb tortilla and fried to form a crispy chicken taquito.
1 Taquito
8
Servings
388
Calories
23.7g
Fat
33.9g
Protein
5.3g
Net Carb
21.1g
Total Carbs
Low Carb Taquitos Recipe
Craving Mexican food on the keto diet?? Me too! This is an easy keto recipe that will satisfy that Mexican food craving and will come together in less than 15 minutes. Plus, your whole family will love these low carb taquitos – even the kids. These keto chicken taquitos can be used as a keto appetizer or as your main dish!
These fried keto taquitos are made using a combination of leftover or pre-cooked shredded chicken, cream cheese, spinach, shredded cheese and some other south of the border flavors. The creamy filling is rolled into a low carb tortilla and fried in avocado oil to produce a crunchy rolled keto chicken taquito. Top with sour cream, salsa or guacamole to complete this easy lunch recipe.
Keto Chicken Taquitos Recipe Video
With 100s of videos and millions of views, Ketofocus is one of the most popular Keto channels on YouTube.
Keto Chicken Taquitos Ingredients
3 cups shredded chicken or rotisserie chicken
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8 ounces cream cheese, softened
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2 cups chopped spinach
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2 cups shredded Mexican blend cheese (cheddar cheese, jack cheese)
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1/3 cup sour cream
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1/4 cup salsa
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8 low carb tortillas
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avocado oil for frying (or olive oil)
Keto Chicken Taquitos Directions
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Heat oil
Heat avocado oil in a skillet over medium to medium high heat. Add enough avocado oil to cover at least half of a wrapped taquito.
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Add filling ingredients
Add shredded chicken, cream cheese, spinach, shredded cheese, sour cream and salsa to a medium bowl.
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Mix
Mix until combined.
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Roll them
Add 1/3 to 1/2 cup of the filling to a tortilla. Roll tortilla around the filling.
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Fry them
Add a couple of taquitos to the hot oil and fry for a 1 minute on a sides or until golden brown.
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Add toppings
Remove taquitos from pan and place on a paper towel to dry. Serve with sour cream, salsa or guacamole.
This is the first recipe I’ve tried from KetoFocus. I’m looking forward to trying more. This was easy, fast and sooo… delicious!
Easy to assemble & absolutely delicious! Always keep some in the freezer for a quick lunch. Sometimes sub spinach w/tomatoes & green onions & they still turn out perfect & yummy. Thanks!
Very delicious and filling for sure but made too much.
I have leftovers of the chicken taquitos mix not enough wraps, how could I use the mixture up, any ideas?
Add it to scrambled eggs or a lettuce wrap.
Just found your site today and loving what I have seen. Just wish the serving amount was a bit more specific. How many taquitos equals 1 serving etc.
It’s hard to calculate because it depends on how much you fill them.
My family loved this recipe. I used my convection oven and it worked great.
Hi Annie! First, thank you so much for sharing so many amazing recipes. I haven’t come across a recipe of yours that I have tried and not liked. There’s nothing worse than going through the trouble of buying ingredients, and preparing the meal and not liking the end result. So again, thank you!
In regards to the taquitos recipe, are the net carbs for one taquito? I can’t imagine eating only one of these 😀
I’m glad you are enjoying the recipes! Yes, the net carbs are per taquito. You can lower the carbs by decreasing the shredded cheese and finding very low carb tortillas.
I was looking for a recipe for chicken lunch meat (I accidentally bought 2 large packages via online order) and found this recipe. So, so glad I did!!!! I made the taquitos according to the directions (except subbing diced lunch meat – I microwaved cream cheese cubes for a few seconds to bring to room temp) and they came together start to finish in about 8 minutes! They were delicious! They beat any taquito I’ve ever had, even in restaurants! Yummy! Looking forward to trying the enchilada sauce suggestion made by the author/cook because this recipe will be a staple in my meal rotation!
I had some thawed chicken thighs and breasts and had no clue what to do with them. I was happy to find this recipe and even more delighted that I had all the ingredients. I didn’t add the spinach because of my picky eaters but they absolutely loved these!! I used regular flour tortillas for them and almond tortillas for me. My batch made many of these burritos but I’m guessing I used smaller tortillas then you did. My kids couldn’t get enough of them. They wanted it again the next day and now it’s in our weekly rotation. I popped these in the air fryer for about 11 minutes. I paused at around 4 minutes and flipped the tortillas. Thank you for sharing the recipe!