📍 Where this dish comes from: Yucatán · Chichén Itzá
Discover the history of this region →
Discover the history of this region →
Servings: 2 servings
Calories: 310kcal
Ingredients
- 2 cups cooked shredded chicken sub: shredded turkey or rotisserie chicken
- 1 chipotle in adobo + 1 Tbsp sauce sub: 1 tsp smoked paprika + hot sauce
- 1 tbsp tomato paste sub: sugar-free ketchup
- 1/4 cup chicken broth sub: bone broth, veggie broth
- 1/2 tsp garlic powder sub: 1 minced clove
- 1/2 tsp dried oregano sub: Mexican oregano or thyme
- Salt & pepper to taste
- 6–8 large butter-lettuce leaves sub: iceberg cups or blanched cabbage leaves
- 1 tbsp avocado oil sub: ghee or olive oil
- Optional toppings: chopped cilantro queso fresco, lime wedges
Instructions
- Make quick tinga: Warm a skillet over medium; add shredded chicken, chipotle, tomato paste, broth, garlic, oregano, ½ tsp salt, and a few grinds of pepper. Simmer 3 min until thick. Cool 2 min so lettuce won't wilt.
- Roll the taquitos: Lay a lettuce leaf flat. Spoon ~⅓ cup chicken along one edge; roll tightly like a cigar. Repeat for all leaves.
- Seared crunch: Wipe skillet, add avocado oil, and heat to medium-high. Place taquitos seam-side down; sear 45 sec per side until lettuce spots char and edges stiffen.
- Serve hot: Transfer to a platter; shower with cilantro, cheese, and a squeeze of lime. Eat immediately for max crunch.
Nutrition
Serving: 1serving | Calories: 310kcal | Protein: 27g | Fat: 19g | Fiber: 2g
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About This Dish
Classic taquitos get a keto makeover: juicy chicken tinga — smoky with chipotle and tomato — tucks into buttery lettuce leaves that sear in the skillet just long enough to blister and crisp.
Health Benefits
- Butter lettuce replaces the tortilla entirely, keeping these taquitos low-carb.
- Shredded chicken provides lean protein without any added carbs.
Pairs Well With
- Steak & Roasted Poblano Salad
- Spicy Cabbage Slaw with Lime Crema