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side angle view of plate stacked with taquitos
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Crispy Air Fryer Chicken Taquitos

Easy, crispy, and perfectly seasoned, these air fryer chicken taquitos are great for a weeknight dinner. The air fryer gets them nice and crispy with very little oil, and they reheat amazingly well.
Prep Time10 mins
Cook Time15 mins
cooling chicken & rolling20 mins
Total Time45 mins
Course: Dinner
Cuisine: Mexican
Servings: 4 people * note 1
Calories: 558kcal


  • 1 lb boneless skinless chicken breasts roughly 2 large chicken breasts; see note 2
  • 1 tablespoon olive oil
  • ½ teaspoon cumin
  • ½ teaspoon chili powder see note 3
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • 2 cups shredded mozzarella see note 4
  • 10 medium tortillas see note 5


  • Prepare chicken breast- In a medium-sized bowl, toss chicken in olive oil to coat. Sprinkle with cumin, chili powder, onion powder, garlic powder and salt on both sides.
    chicken breasts in silver bowl tossed in seasonings
  • Cook chicken breast- Heat air fryer to 400°F for 5 minutes before adding chicken. Cook for 10 minutes, flipping halfway through. Ensure chicken has reached 165°F when checked with an instant read thermometer in the thickest portion.
    Remove chicken from air fryer, set aside and allow it to cool slightly.
    chicken breasts in air fryer basket before cooking
  • Prepare filling- Shred the chicken with two forks, and allow to cool slightly. Stir in the cheese until well combined.
    shredded chicken and cheese tossed together
  • Roll- Place roughly ½ cup of the chicken/cheese mixture in the middle of a medium-sized flour tortilla. Roll it up tightly, and place seam side down on a plate. Repeat.
    shredded chicken and cheese on a tortilla
  • Cook- Heat air fryer to 400°F for at least 5 minutes. Carefully add the taquitos to the basket, placing them seam side down. Spray tops of tortillas with spray oil and cook for 3-4 minutes, until golden and crispy
    taquitos rolled up and layered in air fryer
  • Serve- Top with fresh tomatoes, lettuce, avocado, sour cream or salsa, and enjoy!
    cooked taquitos stacked on a plate, topped with lettuce and tomatoes



1- this recipe makes 9-10 taquitos; nutritional information is for ¼ of the batch (2 ½ taquitos per person)
2- you can swap for boneless skinless chicken thighs, or use 2 cups of shredded rotisserie chicken
3- make sure to select the mild paprika-based spice blend and not pure powdered chilies
4- you could also use monterey jack or jalapeno cheddar
5- we used flour tortillas; corn tortillas may also work.


Serving: 2.5taquitos; see note 1 | Calories: 558kcal | Carbohydrates: 40g | Protein: 43g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1148mg | Potassium: 593mg | Fiber: 2g | Sugar: 4g | Vitamin A: 490IU | Vitamin C: 1mg | Calcium: 373mg | Iron: 3mg