Start by placing your cooked shredded chicken into a large mixing bowl. Make sure the chicken is finely shredded so it mixes evenly and creates a smooth filling texture. Add the drained green chiles, shredded cheese, and softened cream cheese. Using a spoon or spatula, gently fold everything together until the mixture becomes creamy and well combined. Take your time here—proper mixing ensures every bite has balanced flavor and moisture.

Sprinkle in the garlic powder, onion powder, salt, and black pepper. Mix again thoroughly, making sure the seasoning is evenly distributed throughout the filling. At this stage, taste a small portion and adjust the seasoning if needed. This is your chance to balance saltiness and spice before assembling the taquitos.

Lay out your low-carb tortillas or cheese wraps on a clean, flat surface. If they feel stiff or prone to cracking, warm them slightly in the microwave for 10–15 seconds or on a pan for a few seconds per side. This makes them more flexible and much easier to roll without tearing.

Take a small portion of the filling and place it in a straight line across the lower third of each tortilla. Be careful not to overfill—using too much can cause the taquitos to burst open during baking. Gently roll each tortilla tightly, starting from the filled side, and tuck it in as you go to create a firm, compact shape.

Arrange each rolled taquito seam-side down on a baking tray lined with parchment paper. Keeping the seam underneath helps them stay closed while cooking and prevents them from unrolling.

Lightly brush each taquito with a thin layer of olive oil using a brush or the back of a spoon. This step is important because it helps the exterior become golden, crispy, and evenly cooked instead of dry.

Place the tray into a preheated oven at 200°C (400°F). Bake for 12–15 minutes, keeping an eye on them toward the end. You’ll know they’re ready when the edges turn golden brown and the outside feels crisp to the touch. If you want extra crispiness, you can flip them halfway through baking.

Once done, remove the tray from the oven and let the taquitos rest for about 3–5 minutes. This allows the filling to settle and makes them easier to handle without falling apart or burning your mouth.

Serve warm while they’re still crispy on the outside and creamy inside. If desired, pair with your favorite dip like sour cream, yogurt, or guacamole for added flavor.