Taquitos are a fun finger food, perfect for football watching! This version is baked, which cuts down on the fat content without losing any of your favorite flavors.
Serving Size: 1 taquito (50g)
Prep Time: 10 minutes
Total Time: 30 minutes
Nutrition Facts: 116 calories / 11.5g carbs / 6.5g protein / 3g fat
2 cups (230g) pre-cooked shredded chicken breast
½ cup (124g) salsa verde
½ cup (160g) shredded Mexican blend cheese
1 teaspoon ground cumin
½ teaspoon granulated garlic powder
6, (270g) 8-inches flour tortillas
Optional garnishes: cilantro & sliced green onions, drizzle of sour cream, lime wedges
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
In a medium bowl, combine the chicken, salsa, shredded cheese, cumin, and garlic powder. Divide the mixture between the tortillas and roll up (leaving ends exposed).
Transfer the rolled tortillas to the baking sheet, seam side down.
Coat with a mist of olive oil spray and bake for 10-12 minutes or until golden brown and crispy. Cut in half to serve.
Garnish with cilantro, sliced green onions, a drizzle of sour cream, or fresh lime wedges. Serve with your favorite salsa and guacamole for a fun dipping platter (macros not included).
For the chicken: use rotisserie, buy pre-shredded from the deli section, or make your own ahead of time.
Substitute corn tortillas for flour to easily make this recipe gluten-free (macros will vary).
Use any variety of salsa verde as macros are very similar across brands.