Baked Ranch Chicken Taquitos

Baked Ranch Chicken Taquitos

5 from 2 reviews

These Baked Ranch Chicken Taquitos are a quick and easy, kid-friendly option for lunch or dinner and a great way to use up leftover chicken. Make a double batch and freeze some for a busy week!


  • 1/2 cup black beans, drained and rinsed
  • 1/3 cup hummus
  • 2 tsp taco seasoning
  • 1.5 cups cooked, shredded chicken (finely chopped)
  • 1/2 cup shredded Mexican cheese
  • 23 Tbsp Ranch dressing
  • 6 (10-inch) whole wheat tortillas, cut in half
  • optional: ranch, guac or salsa for drizzle/dipping, tomatoes, green onions for garnish


  1. Preheat oven to 425 degrees F.
  2. In a bowl, mash black beans with a potato masher or fork until paste-like.
  3. Add hummus and taco seasoning and mix well. 
  4. Add chicken, cheese and ranch and stir to combine. 
  5. Place 2-3 Tbsp of the mixture in each half-tortilla and roll tightly. 
  6. Place on a baking sheet and bake for 12 minutes. 
  7. Drizzle with additional ranch if desired, garnish with tomato and green onion, serve with ranch, guac or salsa for dipping.


To freeze: Assemble as directed. Freeze on a plate or baking sheet. Wrap in plastic wrap and place in ziploc bag in the freezer. Bake from frozen for 12-14 minutes.

If you don’t like Ranch, you can leave it out. You can also add extra cheese or beans if you want and you can leave the beans whole if desired.

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