Chicken and Avocado Baked Taquitos
If you like taquitos, you'll love this recipe for chicken and avocado baked taquitos. These are so easy to make and I know you'll enjoy eating these.
Equipment
Large rimmed baking sheet
Aluminium foil
Large mixing bowl
Instant-read meat thermometer
Non-stick cooking spray
Medium bowl (for lime crema)
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
Storage: Keep leftover taquitos in an airtight container in the fridge for up to 3 days. Store lime crema separately in a sealed container for up to 3 days.
Freezing: Arrange unbaked assembled taquitos on a sheet pan and freeze until solid (about 2 hours), then transfer to a freezer bag. Bake from frozen at 400°F / 205°C for 18–20 minutes until the filling reaches 165°F / 74°C.
Reheating: Place refrigerated taquitos on a baking sheet and reheat at 375°F / 190°C for 8–10 minutes to restore crispness. Avoid microwaving if you want them crunchy.
Protein Swap: Ground turkey works as a direct 1:1 substitute. Ground beef or pork can also be used — cook those to 160°F / 71°C and drain excess fat before mixing the filling.
Rolling Tip: If your tortillas still crack after warming, brush each one lightly with water or cover with a damp paper towel for 30 seconds before rolling.
Nutrition
Serving: 1servingCalories: 719kcalCarbohydrates: 54gProtein: 55gFat: 32gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 198mgSodium: 950mgPotassium: 1552mgFiber: 10gSugar: 7gVitamin A: 208IUVitamin C: 10mgCalcium: 254mgIron: 5mg
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