Chicken Bacon Ranch Taquitos

If you have been following my blog for some time, you’ve probably determined that I spend a bit of time on Pinterest. Oh, how I LOVE Pinterest! Especially all the recipes one can find! 😀

When I stumbled upon this particular recipe for a Chicken Bacon Ranch Taquitos, my stomach started rumbling. Sure, most people would assume my hunger stemmed from it being past dinner time and not having eaten yet, but I knew the true reason for my noisy stomach was from viewing this recipe.


I had to make it!

But, I didn’t want to spend the time cooking and shredding chicken – that is uber time-consuming! Too much time for a mid-week meal. So, after talking with my mom, she stumbled upon the most fantastical product since sliced bread in the frozen food section of Walmart: Tyson’s Grilled & Ready Pulled Chicken.


Its fan-freakin-tastical!!

This chicken was as simple as tossing a couple handfuls in a bowl and nuking it in the microwave for 3 minutes tops. The chicken came out of that magic box with juiciness, tantalizing aromas, and a bright flavor I wasn’t expecting. Ya’ll, this is a WIN in a my book! I’m excited to see what other recipes this speeds up in the future.

This CBRT meal took all of 10 minutes of prep and 15-20 minutes to cook. Delicious ooey-gooey cheese and chicken and bacon wrapped in a crispy tortilla – this will be your new Taco Tuesday!


*4 oz 1/3rd less fat cream cheese
*1/3 cup crumbled bacon bits
*2 cups cooked, shredded chicken
*1/2 packet of dry Ranch Dressing mix
*1 cup Monterrey Jack cheese, shredded
*2 tablespoons green onion, chopped
*8-10 fajita tortillas

Preheat the oven to 400 degrees.

Spray a baking sheet with non-stick cooking spray and set aside.

In a medium bowl, mix together the cream cheese, bacon crumbles, chicken, cheese, dry ranch dressing mix, and green onions. Mix well.

Spoon 2-3 tablespoons of the chicken mixture onto each fajita tortilla. Roll the tortilla up and place seam down on the baking sheet. Repeat until all the chicken mixture has been used.


Plan the baking sheet in the oven and bake 15-20 minutes, or until the edges and tops are golden.

Cool slightly and serve!

Baker’s Notes:
As is, this recipe isn’t super THM friendly, but with a couple of tweaks, it would be a delicious S-Meal.

*4 oz 1/3rd fat cream cheese
*1/3 cup crumbled bacon bits – crisp up some bacon strips and crumble them to avoid any unwanted sodium and sugars
*2 cups cooked, shredded chicken – Buy rotisserie chicken from your local grocer and shred white or dark meat, or a mix of both
*1/2 packet of dry Ranch Dressing mix – mix up a batch of THM’s Ranch Seasoning found on page 492 of the THM cookbook, and then use roughly 1 Tablespoon when making this dish
*1 cup Monterrey Jack cheese, shredded
*2 tablespoons green onion, chopped
*8-10 fajita tortillas – Use low-carb tortillas but remember: no more than 4g net carbs in an S-meal setting!!

I adapted this recipe from Six Sisters’ Stuff.

P.S. This is in no way a paid or affiliated post to any of the mentioned parties – I just loved these products and companies so much, I wanted to mention them. I hope they help make your cooking easier too! 🙂


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