Oven-Baked Chicken Taquitos
Crispy baked taquitos stuffed with seasoned chicken and cheese. A picky-eater approved lunch with 30g protein that's healthier than fried.
PROTEIN 30g
CALORIES 380
P:E RATIO 0.7
TIME 38m
YIELD 5
P:E 0.7
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
3 cups shredded cooked chicken 30G PROTEIN
1 cup shredded Mexican cheese DAIRY
4 oz cream cheese, softened DAIRY
1/4 cup salsa verde FLAVOR
1 tsp cumin FLAVOR
10 small flour tortillas CARB BASE
Cooking spray FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 4 days. Freeze unbaked for up to 2 months.
- Batching: Seam-side down is key — it keeps them from unrolling.
- Reheat: Oven at 400°F for 8 minutes or air fryer at 375°F for 5 minutes.
EXECUTION STEPS
01
THE MACRO PREP
Preheat oven to 425°F. Spray a baking sheet with cooking spray.
02
THE MACRO PREP
Mix chicken, Mexican cheese, cream cheese, salsa verde, and cumin.
03
VEGGIE STEAM-SAUTÉ
Place a generous line of filling down each tortilla.
04
THE ASSEMBLY
Roll tightly and place seam-side down on the baking sheet.
05
STEP 5
Spray tops with cooking spray.
06
STEP 6
Bake 15-18 minutes until golden and crispy.
PRIMARY CATEGORY
EXPLORE MORE Oven ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY HIGH PROTEIN MUSCLE GAIN PLAN ›GROCERY LIST
servings
- 3 cups shredded cooked chicken
- 1 cup shredded Mexican cheese
- 4 oz cream cheese, softened
- 1/4 cup salsa verde
- 1 tsp cumin
- 10 small flour tortillas
- Cooking spray