Keto Chicken Bacon Ranch Taquitos
Crispy taquitos filled with a creamy mix of chicken, turkey bacon, and ranch, perfect for a low-carb lifestyle.
Ingredients
Filling
- 2 cups cooked shredded chicken Rotisserie chicken works well
- 6 slices thick-cut turkey bacon, cooked crisp and crumbled Ensure turkey bacon is crispy for the best texture
- 4 ounces cream cheese, softened
- 0.5 cup shredded cheddar cheese
- 0.25 cup sugar-free ranch seasoning (homemade)
- 2 tablespoons chopped fresh chives or green onions
- 1 teaspoon sea salt (to taste)
- 0.5 teaspoon black pepper
Assembly
- 8 pieces low-carb tortillas (6-inch) Feel free to substitute with your favorite brand
- 2 tablespoons melted butter or avocado oil For brushing
- 1 large egg (for egg wash) Mix with 1 tbsp water
Ranch Seasoning
- 1 tablespoon dried parsley
- 1 teaspoon dried dill weed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon dried chives
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. If you have a wire rack, place that on top.
- Combine the dried parsley, dill weed, garlic powder, onion powder, dried chives, salt, and pepper in a small bowl to prepare the ranch seasoning.
- In a medium bowl, mix the cooked chicken, crumbled turkey bacon, softened cream cheese, shredded cheddar cheese, 2 tablespoons of the ranch seasoning, and chives until combined.
- Wrap 4-5 tortillas in a damp paper towel and microwave for 20-30 seconds to warm and soften them.
Assembly and Baking
- Place 2 tablespoons of the filling in a line down the center of each tortilla. Brush the far edge with the egg wash, roll tightly, and place seam-side down on the baking sheet.
- Brush the tops of the taquitos with melted butter or avocado oil.
- Bake for 12-15 minutes or until golden and crispy, flipping halfway through if you are not using a wire rack.
- Allow to cool for 2-3 minutes before serving.
Notes
These taquitos are great served with sugar-free ranch, guacamole, sour cream. For leftovers, store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to retain crispiness. To freeze, wrap individually and store in a freezer-safe bag for up to a month.