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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

A stack of taquitos with sauce dripped over them and cilantro and lime slices in the background.

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!).

Image of taquitos on a white plate with salsa verde sauce dripped over them.

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

Ingredients for this taquito recipe with each one labeled in text with what it is.

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!

How to make this taquito recipe with step by step process photo.

How to make this taquito recipe with step by step process photo.

How to make this taquito recipe with step by step process photo.

How to make this taquito recipe with step by step process photo.

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. 

Stack of flour taquitos with chicken filling inside of it.

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. 

A taquito with a bite taken out of it and cilantro and sauce, salt on top of the tortilla.

Stack of taquitos with sauce and chopped cilantro.

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.
Stack of taquitos with sauce and chopped cilantro.
Together As Family Logo

Honey Lime Chicken Taquitos

Author Jessica
Course Dinner, Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 20 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. 


Honey Lime Chicken Taquitos

  • 4 oz cream cheese softened
  • 1/4 cup honey
  • 1 tablespoon fresh lime juice about 1 lime
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 3 cups shredded chicken
  • 1 cup shredded cheese
  • 1/4 cup chopped cilantro
  • 20 small flour tortillas (6" or 8" size)

Creamy Salsa Verde Dip

  • 1 cup full-fat sour cream
  • 1/3 cup green salsa verde
  • 1 tablespoon fresh lime juice about 1 lime
  • handful of chopped cilantro


  • Heat oven to 425° F. Line a cookie sheet/baking sheet (12"x17") with foil or parchment paper.
    * I prefer using pre-cut parchment paper sheets because they fit perfectly into the cookie sheet.
  • In a mixing bowl, stir together the cream cheese, honey, lime juice, chili powder, cumin, garlic powder, and salt. Stir.
    Add in the chicken, cheese, and cilantro. Stir together until combined. 
    * Make sure the cream cheese is well softened. I put it in the microwave for about 20 seconds to really get it nice and warmed. It mixes in easier when softened well.
    How to make this taquito recipe with step by step process photo.
  • Warm up the flour tortillas to get them soft (they will be easier to work with).
    Place about 2-3 tablespoons of the chicken mixture onto the tortilla and roll up. Place seam side down on the cookie sheet. Repeat until chicken is gone.
    How to make this taquito recipe with step by step process photo.
  • Spray the tops of the taquitos with cooking spray (this gets them golden brown and crispy).
    If desired, take a pinch of kosher salt and sprinkle over the taquitos.
    How to make this taquito recipe with step by step process photo.
  • Bake for 18-20 minutes. Let cool for a few minutes before serving.
    How to make this taquito recipe with step by step process photo.

Make Creamy Salsa Verde Dipping Sauce

  • Combine all the ingredients into a blender and blend until smooth.
  • The dipping sauce is better if it's been in the fridge for several hours prior to serving. I recommend making it the morning of or even the night before, and letting it refrigerate until dinner.


Cream Cheese Tip : The cream cheese will incorporate much better if it's very softened. I like to microwave the cream cheese for about 20-25 seconds to get it nice and soft before adding it into the mixing bowl. If it's too cold it will be harder to mix it in without any lumps. 
Chicken : 3 cups shredded chicken is equal to about 2-3 chicken breasts. I cook mine in the slow cooker with a can of chicken broth. Cook on low for 6-8 hours and then shred with two forks. You can also use leftover chicken or a rotisserie chicken. 
Tortillas : Flour tortillas are our favorite but you can also use corn tortillas. If using corn, only microwave a few at a time before filling them. Repeat the process until done. I use the flour tortillas (20 pack) that say 'fajita size', and they are about 6-inches. 
Spicy! : If you want more spice then increase the chili powder and/or add some cayenne pepper. The recipe as is, is not spicy and great for little kids. You can also use Pepper Jack cheese.
Nutrition Information : The information listed is for 1 taquito (using a flour tortilla) + 1.5 tablespoons of the salsa verde dip. 


Calories: 208kcal | Carbohydrates: 20g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 382mg | Potassium: 130mg | Fiber: 1g | Sugar: 5g | Vitamin A: 308IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 1mg

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Recipe Rating


  1. Just made it and it turned out great. Adding it to my rotation. I used the street size tortillas and it was so good. The cooking spray really works to brown them too which I’ve never done before

    1. Together As Family says:

      I love that cooking spray trick cause it does get them so crispy! And yay for making it into the rotation…. I make these all the time too 🙂

  2. Just made. The taquito filling is delicious! though next time I would back down the honey just a little bit. The sauce looks NOTHING like her pictures. Mine is white and lumpier, lol. Maybe she pureeed? I ended up adding extra green sauce bc it tasted like mostly sour cream. But overall, super delicious!

    1. Together As Family says:

      I used a blend tec which really purées stuff well. That’s probably the only difference. Or maybe try blending it up longer to get rid of the lumps and get it smoother. I’ve had others say less honey as well which can easily be reduced. So glad you liked these and thank you for your comment.

  3. Just made these and they were a HUGE hit with my kiddos. I only used a drizzle of honey (mostly because I never measure anything!) and it was plenty. Thank you for giving this busy working mama an awesome and quick week night meal. I served with a side of avocado and made a sour cream dipping sauce with a little taco seasoning mix. Everyone loved this! My 7 year old kept saying he couldn’t believe how delicious they were!

  4. 5 stars
    My whole family loves these! Crispy, slightly sweet, super satisfying and delicious… and perfect with rice and beans! Thanks for the new family favorite!!

    1. Together As Family says:

      You’re welcome! Thank YOU for coming back to leave a comment and rating. I appreciate that so much.

  5. 4 stars
    This is really delicious and super easy to make! Definitely adding this into the recipe rotation. Its so versatile! You can change up the spice level and the type of salsa used to make it slightly different every time. My only critique is that there is too much honey in the recipe. I found that the honey was too over powering and not allowing the other flavors to shine through as well. I will probably half the honey next time to see if that keeps the sweetness but allows me to taste the lime, cumin, and chili flavors.

  6. I’ve made these and my family loves them. I’m wondering if these can be frozen? Would you freeze before baking or after baking? And would you bake them from frozen or thaw first and then bake? Thanks!

    1. Together As Family says:

      I have another taquito recipe (Easy Chicken Flautas) that I freeze all the time and it works great. I typically freeze them prior to cooking and then let them thaw in the fridge. Either bake them up in the oven or the air fryer. I am sure that you could also freeze them after they have baked and then crisp them up in an air fryer for a few minutes. I think thawing works best before baking, rather than baking from frozen. Hope that helps.