Low Carb Chicken Taquitos

Low Carb Chicken Taquitos

Guys...these are definitely a family favorite!
They're crunchy and so SO delicious! I made a huge batch of them this time because they always get eaten up so fast by my family. In the past, I have fried these, baked these and air fried these. I think the way to go is on the Blackstone! They cooked so fast and I was able to make so many at one time. 🙌

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RECIPE:
1. Add 2 cups of chicken broth, 4 boneless, skinless chicken breasts, 2 tbsp of my homemade taco seasoning, 1 can of rotel, the juice of one lime and a handful of cilantro to your slow cooker.
2. Cook on low for 8 hours.
3. Drain any liquid out and then shred the chicken.
4. Tear your flatbreads into thirds.
5. Place some chicken and cheese on one end and roll them up tightly. *Pro tip: work with just 1 or 2 flatbreads at a time and work quickly. They dry up fairly fast if left to sit out on the counter.
6. Brown them in a small amount of oil. If you'd like to bake them in the oven, I'd recommend spritzing them with some avocado oil spray and cook them at 375° until brown and crispy. This will take less than 5 minutes so keep an eye on them!

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