Keto Chicken Bacon Ranch Taquitos
Crispy baked taquitos with shredded chicken, bacon, ranch, and cheddar rolled in low carb tortillas. Family-friendly and perfect for quick keto meals.
Ingredients
- 8 low carb street-size tortillas about 5 inches each
- 2 cups cooked shredded chicken
- 6 bacon slices cooked crisp and chopped
- 4 tbsp cream cheese softened
- 1 cups shredded cheddar cheese
- 1 tbsp ranch seasoning homemade or store-bought
- 2 tbsp sliced green onions
- garlic powder 1/2 teaspoon
- onion powder 1/4 teaspoon
- fine sea salt to taste
- black pepper to taste
- 1 tbsp olive oil or avocado oil, for brushing
- 1 jalapeño finely chopped, optional
- 1/3 cups ranch dressing for dipping, optional
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly brush with a little olive oil.
- In a medium bowl, mix the cream cheese until smooth. Stir in shredded chicken, chopped bacon, cheddar, ranch seasoning, green onions, garlic powder, onion powder, a pinch of salt, pepper, and jalapeño if using until evenly combined.
- Warm the tortillas so they’re pliable: stack and microwave for 20 to 30 seconds, or heat briefly in a dry skillet over medium heat.
- Spoon about 2 tablespoons of filling along the lower third of each tortilla. Roll tightly into taquitos, seam side down.
- Arrange on the prepared sheet, leaving space between each. Brush the tops lightly with the remaining olive oil.
- Bake for 12 to 15 minutes, until the tortillas are crisp and deep golden at the edges and the filling is hot. For extra crunch, broil 1 to 2 minutes, watching closely.
- Rest 2 minutes to set, then transfer to a wire rack so the bottoms stay crisp.
- Serve hot with ranch dressing for dipping and your favorite low-carb sides.
Notes
- Use freshly cooked bacon; the crisp texture makes the taquitos extra satisfying.
- If your filling seems dry, add 1 tablespoon sour cream to loosen it slightly.
- For air fryer: cook at 390°F (200°C) for 7 to 10 minutes, turning halfway.