These are baked taquitos filled with seasoned ground chicken and avocado, rolled in whole wheat tortillas and crisped in the oven. The honest reason to make them: ground chicken cooks faster than shredded chicken, the filling comes together in one bowl, and the whole thing is on the table in under an hour. A lime crema made from Greek yogurt takes about two minutes and is worth every second.
About the ingredients
- Ground chicken: Sold in most supermarkets near other ground meats. It looks pale and very soft raw — that’s normal. It must reach an internal temperature of 165°F (74°C) before eating; never serve it pink.
- Tomatillo salsa: Also labeled salsa verde. Find it in the Mexican foods aisle. If your store doesn’t carry it, a tablespoon of regular green salsa works fine.
- Whole wheat low-carb tortillas: Any small (6-inch) flour or whole wheat tortilla works here. Corn tortillas are more traditional but crack more easily when rolling — stick with flour if this is your first time.
- Non-fat plain Greek yogurt: Used both in the filling and the crema. Full-fat Greek yogurt works too and gives a slightly richer result. Skip the lime crema garnish of extra zest on top — not worth the extra dish.
- Avocado: One small ripe avocado. It should yield to gentle pressure but not feel mushy. Slice it just before assembling so it doesn’t brown.
The short version of why this works
Two things make this recipe succeed. First, baking the ground chicken on a sheet pan rather than browning it in a skillet keeps the meat loose and easy to mix into the filling — no breaking up clumps, no splatter. Second, warming the tortillas wrapped in foil before rolling is the step that prevents cracking. Cold tortillas split the moment you try to roll them tightly. Ten minutes in a 350°F oven makes them pliable enough to roll without tearing, which is the difference between taquitos that hold together and ones that fall apart on the baking sheet.
What can go wrong
- Filling is watery and the taquitos go soggy: Ground chicken releases moisture as it bakes. After it comes out of the oven, let it cool for a few minutes and drain off any liquid on the pan before mixing it with the yogurt and salsa.
- Taquitos unroll during baking: Place them seam-side down on the baking sheet immediately after rolling. If they still want to open, use a toothpick to hold the seam until they’ve baked for the first 5 minutes and set.
- Tortillas crack when rolling: They cooled down too fast after coming out of the foil. Work quickly, or re-wrap and return them to the oven for another 3–4 minutes.
- Taquitos are pale and soft instead of golden: The cooking spray on the outside is doing the browning work here. Make sure you coat them evenly before they go in at 400°F. An uneven spray means patchy color and soft spots.
- Avocado turns brown and mushy inside: Slice the avocado right before you assemble — not while the chicken is still baking. A few drops of lime juice on the slices also slows browning if you need a few extra minutes.
Storage and reheating
Leftover taquitos keep in an airtight container in the fridge for up to 3 days. Store the lime crema separately in a small sealed container — it keeps for 3 days as well. To reheat, put the taquitos on a baking sheet in a 375°F oven for 8–10 minutes; this brings back most of the crunch. A microwave works in a pinch but leaves them soft. For freezing, arrange unbaked assembled taquitos on a sheet pan, freeze until solid (about 2 hours), then transfer to a freezer bag. Bake from frozen at 400°F for 18–20 minutes, checking that the filling hits 165°F (74°C) before serving.
Chicken and Avocado Baked Taquitos
Equipment
Ingredients
Taquitos Ingredients
2 pounds ground chicken - minced chicken, about 900g
½ teaspoon chili powder - chilli powder, about 1.5g
½ teaspoon garlic powder
¼ teaspoon salt
2 tablespoons Greek yogurt - non-fat plain, about 30g- 2 tablespoons green tomatillo salsa - about 30ml
1 small avocado - peeled, pitted, and sliced- 8 small whole wheat tortillas - low carb
- 1 can non-stick cooking spray - for baking sheet and sealing taquitos
Lime Crema Ingredients
- 1 cup Greek yogurt - non-fat plain, about 240g
1 teaspoon lime zest
1 medium lime - juiced, about 2 tablespoons / 30ml- 1 pinch salt
Instructions
- Preheat oven to 350°F / 175°C (180°C fan-forced).
- Season the ground chicken with chilli powder, garlic powder, and salt. Spread evenly on a large rimmed baking sheet lined with non-stick cooking spray and bake for 25–30 minutes until the internal temperature reaches 165°F / 74°C and no pink remains. Remove from oven and let cool for 5 minutes, then break apart with a fork.2 pounds ground chicken, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1 can non-stick cooking spray
- Wrap tortillas in foil and cook in the oven for 10 minutes to heat up. This makes the taquitos easier to roll.8 small whole wheat tortillas
- Combine the chicken with the yogurt and tomatillo salsa in a bowl, and season to taste with salt. Set aside.2 pounds ground chicken, 2 tablespoons Greek yogurt, 2 tablespoons green tomatillo salsa, 1/4 teaspoon salt
- Remove tortillas from the oven and increase the oven temperature to 400°F / 205°C (200°C fan-forced).
- Assemble the taquitos by dividing the chicken filling evenly among 8 tortillas (about 3.5 oz / 100g per tortilla) and adding a few slices of avocado to each. Place the filling near one edge of the tortilla and roll tightly into a taquito shape. Seal the edge with a light spray of cooking spray.8 small whole wheat tortillas, 1 small avocado, 1 can non-stick cooking spray
- Spray a baking sheet with cooking spray, and place the taquitos on the sheet. Spray the taquitos with cooking spray to help them brown, and bake for 10 minutes until golden.1 can non-stick cooking spray
- While the taquitos are baking, make the lime crema by combining all crema ingredients in a medium bowl and stirring until smooth.1 cup Greek yogurt, 1 teaspoon lime zest, 1 medium lime, 1 pinch salt
- Serve with salsa in addition to the lime crema, if desired.
Notes
Nutrition
Frequently asked questions
How do I know when the ground chicken is fully cooked?
The safest way is a meat thermometer — ground chicken must reach 165°F (74°C) all the way through. If you don’t have one, cut into the thickest part of the meat on the pan; it should be completely white with no pink remaining and the juices should run clear.
Can I use a different protein instead of ground chicken?
Yes — ground turkey works as a direct swap and follows the same 165°F (74°C) safety rule. Ground beef or pork can also be used; cook those to 160°F (71°C) and drain excess fat from the pan before mixing the filling.
My tortillas keep tearing when I roll them. What am I doing wrong?
They’re either too cold or overfilled. Warm them fully in the foil as the recipe instructs and work with one at a time so they don’t cool down. Use only about 1 ounce of filling per tortilla — more than that makes a tight roll impossible without splitting.
Can I assemble the taquitos ahead of time?
Yes, you can roll them up to 4 hours ahead and keep them covered in the fridge before the final bake. Don’t add the avocado slices until just before rolling if you’re prepping ahead, since avocado browns quickly once cut.
Do I need a meat thermometer, or can I just go by the time in the recipe?
A thermometer is strongly recommended for ground poultry — oven temperatures vary, and visual cues alone aren’t reliable enough with ground chicken. An instant-read thermometer costs under $15 and removes all guesswork about whether the meat is safe to eat.
What to cook next
- Colombian Chicken Cheese Empanadas
- Chicken Macadamia Sausage Rolls
- Golden Colombian Beef Empanadas
- Spicy Beef Stuffed Peppers
