Big, crispy taquitos filled with shredded chicken and a creamy spinach-tomato mix, rolled tight and toasted until the tortilla crackles. Two come to 46.5g of protein for 406 calories.

Toasting the rolled taquito in a dry pan is what seals it and gives the crunch — no deep-frying.

Ingredients

  • For the chicken
  • Chicken breast — 2, ~180 g each raw [P 74 C 0 F 8]
  • Large tortillas — 2, ~57 g each whole wheat [P 10 C 54 F 6]
  • Olive oil — 1 tsp (or spray)
  • Salt, pepper, paprika, chilli powder, garlic powder — to taste
  • For the stuffing
  • Spinach — ½ cup, chopped
  • Tomato — 1 medium, chopped
  • Onion — 1 small, chopped
  • Low-fat cheese — ¼ cup (mozzarella) [P 9 C 2 F 6]
  • Light cream cheese — 2 tbsp [P 2 C 2 F 5]

Method

  1. Cook the chicken. Season and pan-cook 6 minutes a side, then shred.
  2. Make the filling. Mix the shredded chicken with spinach, tomato, onion, cheese and cream cheese.
  3. Roll. Divide the filling onto the tortillas and roll tightly.
  4. Crisp. Toast in the pan 1 minute a side until crispy.

What to eat it with

  • Salsa — the author’s favourite.
  • Guacamole or a yogurt dip.
  • A side salad.

Variations

  • Spicier: hot sauce in the filling.
  • Smaller: use small tortillas for more, mini taquitos.
  • Ground chicken: works in place of breast.

Honest notes

  • Fibre: about 4g a serving, from the tortilla and veg.
  • Chicken weight: written for ~180g raw breasts — see [Baked Chicken Breast].
  • Macros: reconcile with the per-taquito 406 cal / 46.5g protein listed; no correction needed.