Keto Chicken Taquitos

by KetoFocus.com
5 Stars (12 Reviews) 14 Comments

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.

Low Carb Taquitos Recipe

a plater of chicken taquitos topped with salsa and guac

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

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Keto Chicken Taquitos Ingredients

  • 3 cups shredded chicken or rotisserie chicken
  • 8 ounces cream cheese, softened
  • 2 cups chopped spinach
  • 2 cups shredded Mexican blend cheese (cheddar cheese, jack cheese)
  • 1/3 cup sour cream
  • 1/4 cup salsa
  • 8 low carb tortillas
  • avocado oil for frying (or olive oil)

Keto Chicken Taquitos Directions

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a plate of rolled crunchy keto taquitos next to salsa and sour cream

What’s the difference between taquitos and flautas?

The main difference between taquitos vs flautas is the type of tortilla used in the recipe. Taquitos are typically made using a corn tortilla while flautas are made using a flour tortilla. I have yet to find a low carb corn tortilla. Maybe they are out there, but for the sake of this recipe, I still call these keto taquitos because that is the more well known term.

Leftover chicken

This is a great keto recipe to use up any leftover chicken you may have. Often times, I like to meal prep and I will cook up a big batch of shredded chicken in the instant pot early in the week and use it to make keto dinners throughout the week.

Another shortcut for these keto taquitos is to pick up a pre-cooked rotisserie chicken from the store. You can shred or cut off chunks of chicken and use it for the taquito filling. Some grocery stores will even have pre-cooked, shredded chicken for sale at the deli counter.

shredding chicken in a bowl

Low carb tortillas

You can definitely make your own keto tortillas but that is an extra step in this easy keto lunch recipe.

Since this is a meal I like to make for my family when we are short on time (like a weeknight keto dinner), I opt to use premade low carb tortillas. You can find these at most grocery stores or you can order the tortillas on line.

At the grocery store the most common brand is Mission Carb Balance Tortillas. These tortillas are soft and look and taste like regular tortillas but they only have 6 grams net carbs in them. They do contain gluten so if you are trying to go gluten-free, don’t get these tortillas.

Another option are these gluten free keto tortillas. These are made by Julian Bakery and are made using plant proteins. They have only 1 gram of net carbs and don’t contain wheat so they are more keto friendly. These keto tortillas are available on Amazon but I haven’t seen them at my local grocery store.

a bunch of rolled taquitos on a plate

Best oils for frying keto taquitos

I like to use avocado oil when I fry anything. It has a neutral flavor and a high smoke point. I purchase avocado oil by the gallon because we use it so much in our keto cooking. If you don’t have avocado oil or are allergic to avocados, you can use other cooking oils to fry these crunchy taquitos. Just make sure it has a high smoke point. Some other options you can use are coconut oil, lard, tallow and duck fat.

Chicken taquito toppings

We like to top our keto taquitos with sour cream, salsa and guacamole. All of these options are keto approved. Other low carb toppings you can add to your taquitos are lime juice, cilantro and pickled jalapenos. You can even top these crispy taquitos with more cheese and then pop them in the microwave or under the broiler to melt the cheese.

Another tasty option is to pour enchilada sauce over the keto taquitos. This makes the best keto Mexican food dish!

Other ingredients to add to keto chicken taquitos

Those of you who follow my recipes know I am big on experimenting with recipes.

Sometimes the recipe comes out great, other times it does. Here are some ingredients you could experiment with:

Keto Chicken Taquitos: FAQS

Can I use chicken breast in keto chicken taquitos?

Sure! The recipe calls for rotisserie chicken which is usually a blend of white and dark chicken. It is up to you if you cook the chicken in crock pot or pressure cook to get it to shred. I could also see cooking chicken and dicing it and having that turn out ok.

Can I cook chicken taquitos in an air fryer?

Yes, but I haven't tested yet to perfection. In lieu of frying, try preheating the air fryer to 400°F and then place the taquitos in the basket for 6 - 9 minutes. Please check occasionally to ensure they do not burn.

How many carbs are in keto chicken taquitos?

This recipe has 5.3g of net carbs per taquito. Be careful, these taquitos are amazing but the net carbs can add up fast if you have more than one!

Nutritional information & Macros

Nutrition Information

Keto Chicken Taquitos

Servings: 8

Amount Per Serving
Calories 388
Fat 23.7g
Protein 33.9g
Total Carbs 21.1g
Net Carbs 5.3g

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14 Comments

  1. This is the first recipe I’ve tried from KetoFocus. I’m looking forward to trying more. This was easy, fast and sooo… delicious!

  2. 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!

  3. 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?

  4. 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.

  5. 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 😀

    1. 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.

  6. 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!

  7. 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!

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