How To Make Shredded Chicken For Taquitos


A 2-ingredient low carb shredded chicken cooked using Instant Pot then wrapped by keto tortillas will make a delicious taquitos dinner.

If you love chicken taquitos, use this Instant Pot shredded chicken recipe to make the fillings, add some cheese and wrap it with low-carb tortillas. Your delicious dinner is ready to serve. Get recipe here 👇



For Shredded Chicken:

1 lb chicken breast cut into stripes

10 oz salsa low carb and keto-friendly


For Taquito Fillings


½ lime juice, freshly squeezed

1 cup cheddar cheese shredded

8 low carb tortillas or cheese taco shells

1 tbsp taco seasoning

olive oil




Toppings (optional):

full-fat yogurt or sour cream

guacamole or mashed avocado


cilantro chopped

lime wedges

US Customary – Metric




1. Prepare the chicken: Place chicken slices in the instant pot. Pour the salsa over the chicken. Put the lid on and pressure cook for 15 minutes (or set up poultry mode for 15 minutes for 6 and 8-quart instant pot). When the time is up, let the pressure release naturally.


2. Shred the chicken, add taco seasoning and lime juice, and stir well.


3. Now we are ready to make taquitos (make sure you chose nice and pliable low carb tortillas): place 1 ½ -2 tbsps of the prepared chicken on the edge of each tortilla and top with a spoonful or two of shredded cheese. Gently roll each taquito and secure with a toothpick.


4. Preheat your oven to 400 F. Line a baking tray with parchment paper, foil or silicone mat. Arrange your taquitos on a baking sheet, brush with olive oil, and bake for 10-12 minutes or until crisp.


5. When baked, place on a plate and serve with chopped cilantro, full-fat yogurt or sour cream, sliced avocado, guacamole or salsa and lime wedges. Enjoy!


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