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These crispy baked chicken taquitos are keto-friendly, gluten-free, and oh-so-delicious. They’re healthier and easier to make than traditional fried taquitos!

Six baked chicken taquitos on a plate with fresh cilantro next to a white ramekin of sauce

Looking for a healthier way to satisfy your craving for Mexican food? Give these keto-friendly and gluten-free baked chicken taquitos a try!

Not only is this recipe healthier than traditional fried taquitos, but it’s also much easier to make. Just mix the four-ingredient filling, roll your taquitos, and toss them in the oven. You can even mix up the sauce while they bake.

How to make baked chicken taquitos

This tasty Mexican-inspired dish comes together in six easy steps with only eight ingredients.

Ingredients for recipe in separate bowls and ramekins, as seen from above

Step 1: Preheat the oven to 350°F (180°C). Grease a rimmed baking sheet, then set aside.

Step 2: In a large mixing bowl, mix together the shredded chicken, cheeses, and taco seasoning.

Taquito filling mixed together in a large white bowl with a wooden spoon, as seen from above

Step 3: Place about 3 tablespoons of the chicken filling in the middle of the tortilla.

Taquito filling added to a tortilla on a white plate, as seen from above

Step 4: Roll tightly, then place seam-side down on the prepared baking tray. Repeat with the remaining filling and tortillas.

Nine taquitos rolled and placed on a baking tray, ready to go in the oven

Step 5: Brush the tops of the taquitos with olive oil, then bake for 25 minutes until crispy.

Step 6: While the taquitos are baking, prepare the dipping sauce by mixing together the lime juice, sour cream, fresh cilantro, and salsa in a small bowl.

Sauce mixed together in a white ramekin with a white spoon, as seen from above

You can dip the taquitos in the sauce, spoon it over top, or both. I like to add a little more fresh cilantro as well!

Close up of six taquitos on a plate with fresh cilantro and drizzled with sauce

Variations for this recipe

Taquitos can be made so many different ways. I love this simple version with chicken, but feel free to get creative!

One option would be to switch up the protein filling. Instead of chicken, you could use ground beef, pork, chorizo, or a mix. You could also ditch the meat and just make cheese taquitos.

You can also mix it up with your dipping sauce. Guacamole, salsa, and sour cream would all be great choices! Just make sure you choose something low in carbs if you want your dish to be keto-friendly.

Finally, if you don’t have time to make your own keto tortillas, you can always pick up your favorite brand from the store. But remember to check the label to make sure the net carbs are in the range that works for you.

Storage

You can store leftover taquitos in an airtight container in the refrigerator for two days. I recommend reheating them in the oven to get them hot and crispy.

Looking for longer storage? You can also freeze taquitos in an airtight container for up to 3 months!

Six taquitos on a plate with fresh cilantro next to a white ramekin of sauce

Other keto-friendly chicken recipes

Chicken is an excellent way to get plenty of protein on a keto or low-carb diet. Best of all, there are so many different ways to enjoy it! Here are a few of my favorite low-carb chicken recipes I know you’ll love:

You’ll find even more inspiration in this roundup of my favorite healthy diabetic chicken recipes!

When you’ve tried these taquitos, please don’t forget to let me know how you liked them and rate them in the comments below!

Baked Chicken Taquitos

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Six baked chicken taquitos on a plate, drizzled with sauce and served with fresh cilantro
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These crispy baked chicken taquitos are keto-friendly, gluten-free, and oh-so-delicious. They’re healthier and easier to make than traditional fried taquitos!
Author: Christel Oerum
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6

Ingredients 

  • 12 homemade keto tortillas, (or store bought)
  • 1 pound cooked chicken, (shredded)
  • 2 cups shredded cheese, (cheddar or Monterey Jack)
  • 4 tablespoons taco seasoning
  • 2 tablespoons lime juice
  • 1 cup sour cream
  • 3 tablespoons fresh cilantro, (chopped)
  • ⅓ cup salsa

Instructions

  • Preheat the oven to 350°F (180°C). Grease a rimmed baking sheet, then set aside.
  • In a large mixing bowl, mix together the shredded chicken, cheeses, and taco seasoning.
  • Place about 3 tablespoons of the chicken filling in the middle of the tortilla.
  • Roll tightly, then place seam-side down on the prepared baking tray. Repeat with the remaining filling and tortillas.
  • Brush the tops of the taquitos with olive oil, then bake for 25 minutes until crispy.
  • While the taquitos are baking, prepare the dipping sauce by mixing together the lime juice, sour cream, fresh cilantro, and salsa in a small bowl.

Notes

This recipe is for 12 taquitos. Each serving is 2 taquitos.
Leftovers can be stored in an airtight container in the refrigerator for 2 days or in the freezer for up to 3 months.
Taquitos should be reheated in the oven until hot and crispy.

Nutrition Info Per Serving

Nutrition Facts
Baked Chicken Taquitos
Serving Size
 
2 taquitos
Amount per Serving
Calories
519
% Daily Value*
Fat
 
33.9
g
52
%
Saturated Fat
 
10.4
g
52
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
5.3
g
Monounsaturated Fat
 
2.3
g
Cholesterol
 
107.6
mg
36
%
Sodium
 
994.4
mg
41
%
Potassium
 
204.8
mg
6
%
Carbohydrates
 
18.8
g
6
%
Fiber
 
11.9
g
48
%
Sugar
 
1.6
g
2
%
Protein
 
38
g
76
%
Net carbs
 
6.9
g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Mexican
Diet: Diabetic, Gluten Free