Chicken Taquitos
These Chicken Taquitos deliver 35g protein and 288 calories per serving — a high-protein snack that works between meals or post-training. Quick-preps 6 servings on the stovetop for grab-and-go portions throughout your week. Bridges the gap between meals without derailing fat loss or protein targets.
Ingredients
- •Chicken Breast, Grilled(480g)
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •Salsa, Prepared, Red, Store-Bought(80g)
- •Greek Yogurt (Nonfat)(80g)
Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.
- •Chili powder(5g)
- •Garlic powder(3g)
- •Cumin, Ground(3g)
- •½ teaspoon kosher salt
- •Mexican Blend Cheese(240g)
Pre-shredded Mexican blend cheese. Any store brand works.
- •Tortilla, Corn, 6-Inch
- •Cooking spray (per 1-second spray)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Cilantro, Fresh
- •Guacamole, Store-Bought
Instructions
- 1In a medium bowl, stir together the shredded chicken, salsa, Greek yogurt, salt, garlic powder, cumin, and chili powder. Fold in the shredded cheese.
- 2If using corn tortillas, heat a nonstick skillet over medium. Warm the tortillas on each side for 15 to 30 until they are soft and pliable (you do not need to heat flour tortillas).
- 3Working with one tortilla at a time, place about one-sixth of the mixture down the center of a tortilla. Roll tightly and place seam-side down on a parchment-lined baking sheet. Secure with a toothpick if needed.
- 4Repeat with remaining tortillas and filling.
- 5TO BAKE: Preheat oven to 425°F. Lightly mist the tops of the taquitos with cooking spray. Bake for 14 to 18 minutes, until light golden all over and extra crispy at the edges.
- 6TO PAN FRY: To a large, high-sided skillet, add about 1 ½ inches of peanut oil or similar fry oil to a large skillet. Heat over medium-high. Once the oil is hot (if you drop a piece of tortilla into the oil, it should sizzle immediately), carefully fry the taquitos in small batches (if you crowd the pan, the oil temperature will drop and the taquitos won't crisp properly). Fry on all sides for a few seconds per side until they are hot and crispy all over. Let dry on a paper towel-lined plate.
- 7TO AIR FRY: Preheat air fryer to 380°F. Arrange taquitos in a single layer in the basket seam-side down, mist with spray, and cook for 8 to 12 minutes, until crisp. Do not overlap and work in batches if necessary.
- 8Serve hot with desired toppings.
Nutrition — Per Serving
288
calories
35g
protein
15g
fat
- Carbohydrates
- 2g
- Saturated fat
- 8.4g
- Sodium
- 335 mg
- Dietary fiber
- 0.7g
6 servings per batch · ~149g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
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How much protein does Chicken Taquitos have per serving?
Each serving delivers 35g of protein and 288 calories with only 15g fat and 2g carbs, making this one of the lowest-carb, high-protein options available. The macro profile is exceptional for hitting protein targets while staying in a calorie deficit.
How long does Chicken Taquitos take to prep?
Quick prep time on the stovetop with 6 servings per batch allows efficient meal prep for snacks or light meals throughout the week. The 6-serving yield makes this ideal as a standalone prep item that doesn't require additional components.
Is Chicken Taquitos good for fat loss?
At 288 calories and 35g protein per serving with virtually zero carbs (2g), this recipe is optimal for fat loss phases where you need high protein in minimal calories. The negligible carb content makes these an ideal between-meal snack that won't spike blood sugar or disrupt ketogenic approaches.
