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+ servings
Plate of low carb taquitos with all the toppings

Keto Taquitos

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 16 Taquitos
Calories 92kcal



  • 1 Cup Chicken Breast cooked + shredded (see notes for boiling chicken*)
  • 8 Ounces Sharp Cheddar Cheese shredded. Or 12 square slices
  • 1 Jalapeno deseeded + minced
  • 1/2 Cup Cream Cheese softened
  • 2 Tablespoons Chives
  • 1/2 Teaspoon Kosher Salt

Optional Serving Recommendations:

  • Lettuce shredded
  • Salsa
  • Sour Cream


  • Preheat the oven to 400 F and line a baking sheet with parchment paper.
  • In a large bowl, toss together cooked + shredded chicken breast (1 cup), softened cream cheese (1/2 cup), minced jalapeno (1 deseeded), chives (2 tablespoons), and salt (1/2 teaspoon).
  • Create 12 flat squares of cheese on the prepared baking sheet, using 1/4 cup of cheese for each square. Be sure to leave 1" between each -- you may need to do this on two baking sheets.
  • Bake in the preheated oven for 9-12 minutes. You'll know the cheese is done once it starts to brown along the edges.
  • Allow the cheese to cool slightly until it's cool enough to handle, but before it starts to harden (about 3 minutes).
  • Scoop the chicken filling onto one edge of the cheese, then roll it toward the open edge.
  • Serve with toppings suggested above, and enjoy!


  • To boil chicken: Place chicken and a generous amount of salt and pepper in a large pot and cover with 1" of water. Bring water to a boil, then reduce heat to medium and let the chicken simmer for 15 minutes. Cut into chicken and make sure it's cooked through. Allow the chicken to rest 10 minutes before shredding.
  • Nutritional information is for 1 taquito if you make 16 taquitos using these ingredients, and does not include the toppings:


Calories: 92kcal | Total Carbohydrates: 1g | Protein: 6g | Fat: 7g | Sodium: 194mg | Fiber: 1g | Sugar: 1g | Net Carbs: 0g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com