✅ Makes: 20 taquitos
✅ Serving size: 2 taquitos
⏱ Prep: 20 min | Bake: 10–15 min
❄️ Freezer-friendly
Ingredients (WW Optimized — same look)
- 3 cups cooked shredded chicken breast (rotisserie breast works great, skin removed)
- ¾ cup fat-free plain Greek yogurt (replaces most of the cream cheese, keeps it creamy!)
- 4 oz light cream cheese, softened (just enough for the real “taquito taste”)
- 1 cup reduced-fat pepper jack, shredded (or reduced-fat Mexican blend)
- ½ cup salsa
- 2 tbsp lime juice
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 20 small low-point tortillas (Mission Carb Balance / Ole Xtreme Wellness / similar)
✅ Optional (for that crispy restaurant finish):
- olive oil spray on the tops before baking
Instructions
Make the filling
- In a large bowl mix: Greek yogurt + light cream cheese + salsa + lime + spices.
- Fold in chicken and shredded cheese.
Assemble taquitos
- Add ~2 tbsp filling into each tortilla.
- Roll tightly like a taquito and place seam-side down on a baking sheet.
Bake
- Spray lightly with oil (optional but helps crisp).
- Bake at 425°F (220°C) for 10–15 minutes until golden and crisp.
❄️ Freezer Instructions (Meal Prep Mode)
- Roll all taquitos.
- Freeze them in a single layer on a tray for 1 hour (so they don’t stick).
- Transfer to a zip bag.
Bake from frozen:
- 425°F for 17–22 minutes until hot and crispy.
🔢 WW Points Breakdown (Estimated)
Total per taquito: ~2 points
Serving (2 taquitos): ~4 points
Breakdown idea (where points come from):
- Low-point tortilla: ~1 point each
- Reduced-fat pepper jack: ~0.5 point each taquito
- Light cream cheese amount: ~0.5 point each taquito
- Chicken + salsa + yogurt + spices: 0 points
✅ If your tortillas are 2 points each →
then it becomes ~3 per taquito / ~6 per serving
(still way better than regular ones!)
