30-Minute Butter Chicken Taquitos
This easy, 30-minute butter chicken taquito recipe is the perfect low-carb, high-protein snack or meal for busy parents. Shredded chicken is coated in a creamy butter chicken sauce and wrapped in low-carb tortillas, then air-fried or baked to crispy perfection. Serve with a side of butter chicken dipping sauce and tomato chutney for a flavorful, healthy meal on the go. For more recipes from Ronica, follow her on Instagram!
Tasty Team
93% would make again
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Ingredients
for 4 servings
- 2 cups cooked shredded chicken
- 9 low-carb tortillas
- 1 cup shredded mozzarella cheese, or cheddar cheese, if preferred
- olive oil spray, for cooking
For the Simple Butter Chicken Sauce:
- ½ cup greek yogurt, or plain yogurt
- ¼ cup tomato paste
- ¼ cup heavy cream, or coconut milk
- 2 tablespoons butter
- ½ red onion, diced
- 4 garlic cloves, minced
- 1 teaspoon garam masala
- ½ teaspoon ground cumin
- 1 teaspoon turmeric
- ½ teaspoon chili powder, adjust for spice level
- ½ teaspoon garlic powder
- salt, to taste
- ¼ cup water, as needed
Nutrition Info
- Calories 688
- Fat 31g
- Carbs 65g
- Fiber 3g
- Sugar 8g
- Protein 36g
Estimated values based on one serving size.
Preparation
- Shred the cooked chicken and set it aside.
- For the Sauce: In a pan, melt the butter over medium heat. Add the diced red onion and sauté until soft and golden.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in garam masala, cumin, turmeric, chili powder, and garlic powder, and cook until the spices are fragrant (about 30 seconds).
- Stir in the tomato paste and cook for 1 minute to blend the flavors.
- Add the Greek yogurt and mix well, followed by the heavy cream or coconut milk. Stir until smooth and creamy.
- Thin with water as needed and season with salt. Let the sauce simmer for 2-3 minutes. Save half the sauce for dipping.
- Toss the shredded chicken in the remaining half of the butter chicken sauce until it’s well coated.
- Fill each tortilla with the butter chicken mixture and a sprinkle of cheese. Roll them up tightly.
- Lightly spray the taquitos with olive oil. Air Fry at 400°F for 8-10 minutes, or bake at 400°F for 10-12 minutes, until crispy and golden.
- Blend the reserved sauce until smooth for a perfect dipping sauce.
- Serve the crispy taquitos with the butter chicken dipping sauce and fresh tomato chutney on the side.
- Enjoy!
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