Ingredients
• 10–12 slices Mozzarella cheese (look for “Keto-friendly” or firm deli slices)
• 1 ½ cups Shredded cooked chicken (rotisserie chicken works perfectly)
• ½ cup Bacon bits, cooked and crispy
• ¼ cup Green onions, finely chopped
• 3 tablespoons Cream cheese, softened
• 2 tablespoons Ranch dressing
• Optional: Diced jalapeños or red pepper flakes for heat
Preparation
1. Preheat & Prep: Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper (this is essential to prevent the cheese from sticking).
2. Make the Filling: In a medium bowl, combine the shredded chicken, crispy bacon, green onions, softened cream cheese, and ranch dressing. Mix until everything is well-coated and the cream cheese acts as a binder.
3. Bake the “Shells”: Place the mozzarella slices on the parchment paper, leaving space between them. Bake for 5–7 minutes or until the edges are golden brown and the cheese is bubbly.
4. Cool Slightly: Remove the tray from the oven and let the cheese sit for about 1 minute. You want the cheese to be firm enough to handle but still flexible enough to roll.
5. Fill & Roll: Place a tablespoon of the chicken mixture onto one edge of each cheese slice. Carefully lift the edge of the parchment paper to help you roll the cheese over the filling into a taquito shape.
6. Seam Side Down: Place the rolls seam-side down on the tray.
7. Final Crisp: If you want them extra crispy, pop them back in the oven for 2 more minutes.
8. Serve: Let them rest for 5 minutes to fully firm up before serving with extra ranch or buffalo sauce for dipping.