Go Back
+ servings
Six baked chicken taquitos on a plate, drizzled with sauce and served with fresh cilantro

Baked Chicken Taquitos

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!
Course Main Course
Cuisine Mexican
Diet Diabetic, Gluten Free
Keyword Baked chicken taquitos, Baked taquitos, gluten-free, keto, low carb
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 519kcal


  • 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)
  • cup salsa


  • 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.


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.


Serving: 2taquitos | Calories: 519kcal | Carbohydrates: 18.8g | Protein: 38g | Fat: 33.9g | Saturated Fat: 10.4g | Polyunsaturated Fat: 5.3g | Monounsaturated Fat: 2.3g | Trans Fat: 0g | Cholesterol: 107.6mg | Sodium: 994.4mg | Potassium: 204.8mg | Fiber: 11.9g | Sugar: 1.6g | Net carbs: 6.9g