Healthy Baked Avocado Chicken Taquitos Recipe
This healthy taquito recipe blends creamy avocado, tender chicken, and zesty salsa, all wrapped in whole wheat tortillas and baked until crisp. It’s a nutritious and satisfying option that’s perfect for quick dinners or meal prepping.
Equipment
- Two large rimmed baking sheets
- Potato masher or fork
- Airtight container with plastic wrap (for storage)
Ingredients
- 2 medium ripe avocados
- 1 15-ounce can reduced sodium pinto beans, rinsed and drained
- ½ cup prepared salsa plus more for serving
- 2 tablespoons fresh lime juice from about 1 medium lime
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- 2 cups cooked, shredded chicken (roughly 2 medium chicken breasts)
- 1 cup shredded pepper Jack cheese, or Monterey Jack for a milder option about 4 ounces
- 12 whole wheat fajita-size (6-inch) tortillas
Instructions
- Prep the Oven: Position racks in both the upper and lower sections of your oven. Set the temperature to 425°F. Lightly spray two large rimmed baking sheets with nonstick spray to prevent sticking.
- Mix the Filling: Scoop the avocado into a large mixing bowl. Add in the pinto beans, salsa, lime juice, salt, and garlic powder. Gently mash the mixture using a fork or potato masher until combined but still a bit chunky. Stir in the shredded chicken and cheese, then taste and adjust the salt if needed.
- Assemble the Taquitos: Spoon just under ⅓ cup of filling down the center of each tortilla. Spread into a line while leaving space at the edges. Tightly roll each tortilla so the filling is enclosed, then place seam-side down on the prepared baking sheet. Continue with remaining tortillas, spacing them out evenly between the sheets. Mist the tops lightly with nonstick spray.
- Bake: Place the baking sheets on the top and bottom racks. Bake for 15 to 20 minutes or until the tortillas are golden and the filling is hot and bubbly, switching rack positions halfway through. Serve warm with extra salsa if desired.
Notes
Storage Tips: These taquitos are best enjoyed fresh as the tortillas can soften over time. If you have leftovers, store the extra filling (not assembled taquitos) in an airtight container with plastic wrap pressed directly onto the surface to minimize avocado browning. Keep refrigerated for up to 1 day. Assemble and bake fresh when ready to serve.
Leftover Idea: Mexican-ish Super Toast: Spread leftover filling over toasted bread, top with cheese, and broil for 1–3 minutes until bubbly and golden. Serve hot with extra avocado and salsa on top.
Tried this recipe?Let us know how it was!