Keto Chicken Taquitos | Freezer Friendly & Easy to Make!

What if I told you that every single picture in this post of a finished taquito is STRAIGHT OUTTA the MICROWAVE?! These freezer-friendly keto chicken taquitos are a favorite of mine when it comes to on-the-go lunches, busy dinners, and those days… when I just cannot.

I typically like to double this recipe. Especially because we always seem to eat about half before they ever make it to the freezer.

I personally love to douse them in Cholula hot sauce and top with avocado. But my fiancé likes them as is. Either way, they hit the spot!

Life is short, so let’s get right to it!

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The Ingredients…

• 6 low carb tortillas. I used Mission’s Carb Balance Tortillas, 4 g net carb. (I have an Amazon link for convenience, BUT you can probably find them cheaper at your local grocery store.)
• 8 oz canned diced green chilies, mild.
• 1/2 sweet yellow onion, chopped
• 1 lb chicken breasts, cooked from raw, shredded (if already cooked, it will be about 12oz)
• 1 c sharp cheddar cheese, shredded
• 6 oz cream cheese
• 2 tbsp oil of choice
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp cayenne
• salt to taste

Keto Chicken Taquito Recipe…

1. Preheat oven to 420 degrees Fahrenheit.
2. Shred cooked chicken breast.
3. In a large skillet, add oil and heat on medium-high heat.
4. Drain water from green chilies.
5. Add chopped onion and green chilies to skillet. Cook until onions are translucent.
6. Add to the chicken breast to skillet. Stir frequently.
7. Add spices to skillet. Stir frequently.
8. Add cream cheese and stir to combine. Cook about 10 minutes, stirring frequently.
9. Optional- warm tortillas on the stove to prevent breakage.
10. Add equal parts of the chicken mixture to all 6 tortillas. Tip: before rolling everything into a taquito, shape and mold the chicken together to the length of the tortilla. (And yes, they should look like little turds.)
11. Roll into taquitos and place them on a lightly greased baking sheet.
12. Cook in the oven for 10-15 minutes, or until slightly hard.
13. Enjoy! (Or read directions below on how to freeze!)

How to freeze:

1. Allow taquitos to cool down a bit.
2. Transfer taquitos to a plate/sheet that will fit in the freezer. Make sure your taquitos are not touching each other.
3. Allow taquitos to freeze about 2 hours (or until frozen).
4. Once they are individually frozen, you may transfer to a large freezer bag.

How to heat from frozen:

1. Wrap taquito in a paper towel, place on a microwave-safe place.
2. Microwave for 1 minute, (1.5 minutes for two).
3. Turn taquito over, microwave for another minute.
4. Enjoy!

More delicious meal-prep friendly keto recipes:

• KETO THREE-CHEESE ZUCCHINI ALFREDO LASAGNA
• EASY-CHEESY TRADITIONAL KETO ZUCCHINI LASAGNA
• KETO BUFFALO CHICKEN SALAD – MAKE-AHEAD, GLUTEN-FREE, DAIRY-FREE