09/11/2026
🌯🥓 Crispy, cheesy, bacon-loaded, and packed with chicken! These Chicken Bacon Ranch Taquitos swap traditional tortillas for a golden baked cheese shell, making them a seriously satisfying low-carb, high-protein bite. 😋
Prep time: 10 mins | Cook time: 12 mins | Servings: 6 taquitos
WW Points: 4 Points per taquito | Macros (per taquito): 210 kcal | 18g Protein | 14g Fat | 2g Net Carbs
Ingredients
6 slices Mozzarella cheese (sliced)
1.5 cups cooked chicken, shredded
4 slices bacon, cooked and crumbled
2 tbsp ranch dressing (or ranch seasoning mixed with Greek yogurt)
2 tbsp green onions, finely chopped
1/2 tsp garlic powder
Salt and black pepper, to taste
Equipment
Baking sheet
Parchment paper
Mixing bowl
Tongs or spatulas
Instructions
Preheat Oven: Heat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Make the Filling: In a mixing bowl, combine the shredded chicken, crumbled bacon, ranch dressing, green onions, garlic powder, salt, and black pepper. Stir until well mixed.
Bake Cheese Shells: Arrange the mozzarella slices on the lined baking sheet, leaving about 2 inches of space between each slice. Bake for 6–8 minutes, or until the edges are golden brown and bubbling.
Fill and Roll: Remove from the oven and let cool for 1 minute until pliable. Spoon about 2–3 tablespoons of the chicken bacon mixture along one edge of each cheese slice. Carefully roll each slice tightly around the filling into a taquito shape.
Crisp and Serve: Place taquitos seam-side down on the tray and let them cool for another 2–3 minutes to set into a crispy shell. Serve warm with extra ranch or fresh side salad.