These easy Mini Chicken Taquitos are packed with creamy cheesy chicken and rolled in soft low carb tortillas. They fry until crisp with a soft and gooey center, making a delicious quick meal or snack the whole family will love.

❤️ Why You’ll Love This Keto Chicken Taquitos Recipe

• Creamy cheesy chicken filling
• Stuffed in a mini tortilla
• Fried until crispy on the outside, gooey inside
• Quick and easy to prepare, using all premade ingredients
• Great for kids

Mini Chicken Taquitos are one of those recipes that just taste better homemade. They start with creamy cheesy chicken filling that gets rolled into little tortillas that fry up crisp in minutes. I love having a recipe like this when I want something quick and simple but still warm and filling.

The best part is how easy they are to pull together with rotisserie chicken and homemade salsa. The tortillas turn golden in the skillet while the filling becomes warm and gooey inside. These taquitos work for busy nights, after school snacks, or any time you have those Tex Mex cravings.

For other tasty Tex-Mex recipes, be sure to check out my Mahi Mahi Tacos and easy Taco Skillet recipes.

🛒 Ingredients for Mini Chicken Taquitos

• Chicken: I use shredded rotisserie chicken, because it mixes easily and keeps the filling tender.
• Cheddar cheese: Adds a warm gooey melt inside every taquito.
• Low carb street taco tortillas: Small and soft, making them perfect for rolling into mini taquitos.
• Cream cheese: Softened cream cheese gives the filling its creamy base and helps everything hold together.
• Salsa: Adds flavor, moisture, and a little color to the chicken mixture.
• Avocado oil: Great for frying since it handles medium heat without smoking.
• Guacamole (optional): A cool and creamy dip that pairs well with the crisp shells.

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Mixing bowl
• Skillet

🔪 How to Make Keto Chicken Taquitos

Add the chicken, salsa and cream cheese to a mixing bowl.

Mix until well combined.

Take a tortilla and add some shredded cheddar cheese onto one half.

Add some of the chicken mixture over the top.

Rolling from the chicken and cheese side upward, roll it up like a cigar. Repeat the process with the remaining 13 tortillas.

Heat a large skillet to medium and add in the avocado oil, then place the tortillas, seam side down.  My 12 inch skillet was able to fit 8 at a time, so depending on your skillet, you will likely have to make them in 2 batches.

Fry them on all sides until browned and crisp

Serve with the (optional) guacamole on the side for dipping.

☑️ Storage Instruction

Refrigerator: You can store leftovers in an airtight container for up to three days. Reheat them in a skillet or air fryer to bring the crisp texture back.

Freezer: You can also freeze them up to a month in a zip-top freezer bag. Another great idea is to freeze some after rolling but before frying to make a ready to cook batch. Just freeze them in a single layer, then transfer to a bag once solid. You can cook them from frozen by adding a few extra minutes in the skillet.

🍴 What to Serve with Cheesy Chicken Taquitos

These taquitos are delicious served as a hearty appetizer or snack, but you and add one of these easy side to make them a complete meal.

• Chimichurri Cauliflower Rice
• Mexican Coleslaw
• Mexican Cauliflower Rice
• Green salad with Keto Chipotle Ranch Dressing

💡 Tips

• Finely shred the chicken so the filling rolls without creating gaps.
• Test the oil with a small tortilla scrap first to make sure it sizzles gently.
• Give the taquitos a little space in the skillet to avoid steaming.
• Allow the taquitos to sit for one to two minutes before serving so the filling settles.
• If cooking in batches, keep finished taquitos on a wire rack in a warm oven so they stay crisp and warm.

🔄 Substitutions and Additions

• Beef: If you prefer beef, you can swap the chicken so seasoned brown ground beef.

• Chiles: Add a spoonful of diced green chiles for a little heat.

• Cheese: Swap cheddar for pepper jack if you want a spicier cheese option.

• Seasoning: Add a small pinch of taco seasoning to the chicken mixture for extra seasoning.

• Onion: Add a bit of minced onion if you want a sharper flavor.

• Tortillas: Use corn tortillas if you prefer a traditional (higher carb) version, but warm them first so they roll without tearing.

How Do I Keep the Taquitos from Unrolling in the Skillet?

Place them seam side down first and give them about a minute to set before turning.

Why are My Taquitos Getting Dark So Fast?

Your heat is likely a little high, so lower it slightly to let the inside warm without rushing the outside.

Can I Air Fry These Instead of Pan Frying?

Yes, just spray them lightly and air fry at 400 until crisp.

Can I Make the Filling Ahead of Time?

Absolutely, mix the filling and keep it chilled up to a day in advance.

Why Did My Tortillas Crack When Rolling?

They needed a bit more warmth, so give them a few seconds in the microwave next time.

Can I Use Leftover Cooked Chicken Instead of Rotisserie?

Yes, any cooked chicken works as long as it is shredded small so the filling stays creamy.

🍽️ More Mexican-Inspired Recipes

• Easy Taco Casserole
• Creamy Chicken Poblano
• Baked Southwest Skillet
• Stuffed Poblano Peppers
• Mexican Chorizo and Cabbage