These Cheese-Wrapped Chicken Taquitos are cheesy, crispy, and loaded with protein — without using tortillas. Melted cheese forms the wrap, creating a crunchy outside and a savory, juicy chicken filling inside. They’re perfect for low-carb, keto, or gluten-free eating and are amazing dipped in ranch, salsa, or hot sauce.
Ingredients List
Cheese Wrap
- 2 cups shredded cheddar cheese
(or mozzarella, Monterey Jack, or a blend)
Chicken Filling
- 2 cups cooked chicken breast, shredded
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp chili powder (optional)
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp cream cheese (optional, for extra creaminess)
Optional Garnish
- Fresh cilantro, chopped
Instructions
Preheat the Oven
Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Prepare the Chicken Filling
In a bowl, combine shredded chicken, garlic powder, smoked paprika, chili powder (if using), salt, black pepper, and cream cheese (if using).
Mix until well combined and creamy.
Make the Cheese Wraps
Spoon ¼ cup shredded cheeseinto a thin circle on the parchment paper.
Repeat to make 8 circles, leaving space between each.
Bake for 6–8 minutes, or until the cheese melts and edges start to turn golden but are still flexible.
Fill & Roll
Remove the tray from the oven.
While the cheese is still warm, place a spoonful of chicken filling across one side of each cheese circle.
Carefully roll each one into a tight taquito shape using a spatula if needed.
Crisp the Taquitos
Return rolled taquitos to the oven.
Bake for 6–8 more minutes, until
Serve
Remove from oven and let cool slightly.
Garnish with chopped cilantro if desired.