Honey Lime Chicken Taquitos

Crispy baked Honey Lime Chicken Taquitos are baked in the oven for that crispy exterior without deep frying! A sweet & spicy honey lime chicken mixture is wrapped inside flour tortillas. Make the really easy salsa verde dipping sauce for serving, and a delicious family dinner will be ready. 

My family loves taquitos! Be sure and also try these Cheesy Chicken Taquitos. 

Honey Lime Chicken Taquitos Recipe

These chicken taquitos are easily one of my very favorite recipes… ever! The combination of sweet & spicy with the honey, chili powder, and cream cheese is so good. Not too spicy that kids won’t eat them but rather just right for everyone to enjoy. 

You would think these taquitos are deep fried, but they’re not! The secret is to spray the flour tortillas with cooking spray before baking to get that super crispy and browned exterior. 

Honey and lime are meant to be! Be sure and check out this Honey Lime & Cilantro Marinated Chicken, this Honey Lime Bean Salsa, or my Honey Lime Salsa Verde Ranch Chicken Tacos (made in the slow cooker!).

Ingredients Needed

• Honey Lime Chicken Taquito Ingredients

  • Cream Cheese – You can use full fat, regular cream cheese or reduced-fat lite cream cheese. I prefer the taste and rich texture of regular cream cheese. 
  • Honey
  • Fresh Lime Juice – Please squeeze fresh lime juice from a lime rather than use bottled lime juice. There is a big difference in taste!
  • Chili Powder
  • Cumin
  • Garlic Powder
  • Kosher Salt
  • Cooked Shredded Chicken – Use a rotisserie chicken, leftover chicken, or put 3 chicken breasts + 1 can of chicken broth into the slow cooker on low heat for 6-7 hours. It’ll be ready to go when it’s time to make these taquitos for dinner.
  • Shredded Cheese – Any variety but I prefer using cheddar cheese or Monterey Jack cheese. 
  • Chopped Cilantro

• Creamy Salsa Verde Dip

  • Full-Fat Sour Cream
  • Green Salsa Verde – This comes in a jar like salsa. You’ll find it by the other salsa varieties at the store. 
  • Fresh Lime Juice
  • Chopped Cilantro

How to Make Honey Lime Chicken Taquitos

Learn how to make these chicken taquitos with the easy steps below. Be sure and read to the bottom of the page where there is a printable recipe card, a pin it button so you can save this recipe for later, and the recipe card with all the details and helpful tips for success. 

• Prep : Heat the oven to 425 degrees F. Line a cookie sheet/baking sheet with parchment paper or foil. Set aside. 
• Chicken Taquito Filling : In a mixing bowl, stir together the cream cheese, honey, lime juice, chili powder, cumin, garlic powder, and salt. Add in the shredded chicken, shredded cheese, and chopped cilantro. Stir until combined well. 
• Flour Tortillas (Taquitos) : Warm up the tortillas in the microwave to soften them up. They’re easier to work with when they are warm and pliable. Place about 2-3 tablespoons of the chicken filling onto one end of the tortilla. Roll up tightly and place it seam side down on the prepared baking sheet. Repeat with remaining tortillas and filling. 
• Bake : Spray the tops of each taquito with cooking spray. Sprinkle some kosher salt over them. Bake for 18-20 minutes or until browned to your preference. 
• Serve : Mix up the salsa verde dipping sauce in a blender and serve!

Chicken Taquitos FAQ’s

• Serving Suggestions

  • My #1 recommendation is to make that easy dipping sauce to dip the taquitos into. 
  • You can also serve it with some Creamy Guacamole or try my Salsa Verde Guacamole recipe. Sour cream is another great option. 
  • Try making my Queso Dip for a cheesy dipping option. 
  • I always make my Cilantro Lime Rice when I make these taquitos for dinner. The sauce drizzled on top of the rice is really yummy. Or this Easy Mexican Rice would go great with taquitos. 
  • You can keep it simple and heat up a can of refried beans (on the stove top) along with some shredded cheese and milk to make it creamy. 

• How To Store Leftover Taquitos

  • Leftovers can be stored in the fridge, in an airtight container or covered in plastic wrap or foil, for up to 4 days. The tortillas will soften slightly so warm them up in the air fryer to get some crispiness back on them or the microwave works just fine too. 

• Can I Freeze Chicken Taquitos?

  • Yes, you can! Prepare the taquitos as directed but don’t bake them. Instead place the baking sheet of rolled taquitos in the freezer and let them freeze for 2-3 hours. Then move the frozen taquitos to a gallon sized freezer-safe Ziploc bag and freeze them for up to 3 months. 
  • It’s important to initially freeze them separately (not touching) that way they won’t stick to each other inside the freezer bag. 
  • I recommend freezing the taquitos unbaked for best results. 
  • Let the frozen taquitos thaw in the fridge and then bake according to recipe instructions. 

• Variation & Substitution Ideas

  • Make It Spicy! : Add more chili powder or try adding some cayenne red pepper. Add some chopped jalapeño instead of the cilantro. You can even try adding a can of drained diced green chilies to the chicken filling. Or try adding a can of diced jalapeños into the dipping sauce recipe. 
  • Corn Tortillas : If you prefer corn tortillas then go ahead and use them. I would recommend microwaving a few at a time before rolling them to prevent the tortilla from tearing. Repeat the process until all the taquitos are rolled. 
  • Shredded Cheese : Use any variety of cheese you want. Cheddar cheese, Colby Jack cheese, Monterey Jack cheese, Pepper Jack cheese, are all great options. 

Recipe Tips

Here are a few of my helpful tips so that you can have success recreating it in your own kitchen ♥

• Salsa Verde Dipping Sauce : I highly recommend making this sauce for dipping the taquitos in. It’s so yummy! It’s best if you make the sauce ahead of time (morning of or night before) and let it refrigerate for several hours before serving. As it sits in the fridge, the flavors develop and the sauce gets thicker and just tastes so much better. 
• Baking Taquitos Tip : Do not have the taquitos touching when they’re on the baking sheet in the oven. We want all the sides of the taquitos to get crispy and browned, so don’t let them touch each other. Just leave a bit of space between each one. Don’t skip that cooking spray on top! That is what makes the taquitos crispy and browned, and gives them that same crispy exterior that we all love about deep fried taquitos. 
• Flour Tortillas : Yes, I know traditionally taquitos are made with corn tortillas but they don’t work as well as flour tortillas do. You can use any sized flour tortilla you want, depending on the size will depend on how many servings you get from the recipe. I use the small fajita size flour tortillas (about 6-inches) and they work great and yield about 20 taquitos. 

More Mexican Inspired Dinner Recipes You’ll Love

• Quick & Easy Chicken Flautas – This recipe uses canned chicken and no one will ever figure it out! So cheap and simple to make, they are sure to become a dinnertime staple. 
• Ground Beef Sheet Pan Quesadillas – Make one big quesadilla in the oven with a ground beef taco filling and lots of cheese. So crispy and the perfect way to make lots of quesadillas at once. 
• BBQ Beef Tacos – A delicious twist to classic beef tacos. 
• Baked Double Decker Tacos – Just like Taco Bell but much better for you and so yummy!
• Easy Taco Soup – All the flavors of a taco but in soup. The best part are all the toppings like chips, sour cream, olives, etc. 
• Ground Turkey Tacos – A healthier alternative to beef tacos. So yummy inside flour tortillas and served as soft tacos.