Ingredients
For the Filling:
- 2 cups cooked shredded chicken
- 1 can (4 oz) diced green chiles (mild or hot, based on preference)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 tablespoon lime juice (optional)
For the Taquito Wrap:
- 8-10 low-carb tortillas (almond flour or coconut flour tortillas work well)
- Oil for frying (olive oil or avocado oil)
Instructions
- Prepare the Filling:
- In a mixing bowl, combine the shredded chicken, diced green chiles, shredded cheese, garlic powder, onion powder, cumin, lime juice (if using), salt, and pepper. Mix well until fully combined.
- Assemble the Taquitos:
- Warm the low-carb tortillas slightly to make them pliable (you can microwave them for 10-15 seconds).
- Place a generous amount of the chicken filling in the center of each tortilla.
- Roll the tortilla tightly around the filling, folding in the sides as you roll to secure the filling.
- Cook the Taquitos:
- In a large skillet, heat about 1/2 inch of oil over medium heat.
- Carefully place the taquitos seam-side down in the hot oil. Fry for 2-3 minutes on each side or until golden brown and crispy.
- Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
- Serve:
- Serve the taquitos hot with your favorite dipping sauces like sour cream, guacamole, or salsa.
Tips
- You can bake the taquitos for a healthier option. Preheat the oven to 400°F (200°C) and place the taquitos seam-side down on a baking sheet lined with parchment paper. Brush with oil and bake for 15-20 minutes or until crispy.
- Feel free to customize the filling with other ingredients like black olives, jalapeños, or different spices.
