Ingredients
Main ingredients
- 1 cup cooked chicken, shredded Use rotisserie chicken for convenience.
- 4 strips bacon, cooked and crumbled Crisp before crumbling for better texture.
- 1/4 cup ranch seasoning or dressing Choose a low-carb option if available.
- 1 cup shredded cheese (cheddar or mozzarella) Feel free to experiment with different types.
- 1 package low-carb tortillas These help maintain a low-carb count.
- as needed Cooking spray or oil for frying Use enough to prevent sticking.
- optional diced green onions for garnish Adds freshness and color.
Method
Preparation
- In a bowl, combine shredded chicken, crumbled bacon, ranch seasoning, and shredded cheese. Mix well.
- Take a low-carb tortilla and fill it with a portion of the chicken mixture.
- Roll the tortilla tightly to form a taquito.
- Repeat with the remaining tortillas and filling.
Cooking
- Heat a skillet over medium heat and spray with cooking spray or oil.
- Place the taquitos seam-side down in the skillet and cook until golden brown and crispy, about 2-3 minutes on each side.
- Remove from skillet and let cool slightly before serving.
Serving
- Garnish with diced green onions if desired.
- Serve warm with extra ranch dressing on the side.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 5gProtein: 20gFat: 15gSaturated Fat: 6gSodium: 500mgFiber: 1gSugar: 1g
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or air fryer to maintain crispiness.
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