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Keto Chicken Bacon Ranch Taquitos

These keto-friendly taquitos are made with leftover chicken and bacon, combined with ranch and cheese, all wrapped in low-carb tortillas for a quick, tasty dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 taquitos
Course: Dinner, Snack
Cuisine: American, Keto
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use warm shredded chicken for easier mixing.
  • 6 slices cooked bacon, chopped
  • 1/2 cup ranch dressing Add sriracha for a spicy kick.
  • 1 cup shredded cheese Cheddar or your choice.
  • To taste Salt and pepper
  • Low carb tortillas Pat dry if damp to help crisp.
  • As needed Cooking spray or oil Use to crisp the taquitos.

Method
 

Preparation
  1. In a bowl, mix together the shredded chicken, chopped bacon, ranch dressing, cheese, salt, and pepper until well combined.
  2. Lay a low-carb tortilla flat and spoon a portion of the filling onto the center of the tortilla.
  3. Roll the tortilla tightly around the filling to form a taquito and secure with a toothpick if needed.
  4. Preheat the oven to 400°F (200°C) and place the taquitos on a baking sheet.
  5. Spray the taquitos with cooking spray or brush with oil for a crispy texture.
Cooking
  1. Bake for 15-20 minutes or until golden brown and crispy.
  2. Serve warm with extra ranch dressing for dipping.

Notes

Cool completely before storing. Refrigerate in an airtight container for up to 3 days. To reheat, bake at 350°F (175°C) for 8–10 minutes or reheat in an air fryer for 3–5 minutes. Freeze for up to 2 months.