Prepared With

Boneless skinless Halal chicken breast fillets in packaging

Chicken Fajita Taquito Rolls


2 bell peppers seeded and sliced
1 onion sliced thin
1 teaspoon olive oil
4 cups Crescent cooked, shredded chicken breast
2 tablespoons fajita seasoning
1 cup Mexican shredded blend cheese
20 (6-inch) flour tortillas, you may use less or more depending on how much you fill them
Non-stick cooking spray
Optional toppings:
Pico de Gallo
Avocado Ranch Sauce​

Acocado Ranch Sauce Ingredients
2 ripe avocados
1 cup Ranch dressing
1/2 cup milk
1/2 cup sour cream
1/4 cup fresh lime juice
2 teaspoons hot sauce
1/2 teaspoon pepper
1/4 teaspoon garlic powder
Directions: Cut avocados in half; scoop pulp into a food processor or blender. Add 1 cup Ranch dressing and remaining ingredients to food processor. Process until avocado mixture is smooth, stopping to scrape down sides. Cover and chill at least 1 hour or up to 3 days.


Preheat oven to 425 degrees.
Heat olive oil in a skillet over medium high heat, saute peppers and onion until onion is clear.
Cover a large baking sheet with aluminum foil and spray lightly with cooking spray.
Mix together chicken, fajita seasoning, peppers, onion and cheese. Mix well. Spoon 2-3 tablespoons of the chicken mixture into a flour tortilla and roll it up.
Place Taquito Roll seam-side down on the baking sheet. Repeat until you are out of tortillas. Once finished, spray the tops of the taquitos with non-stick cooking spray or brush with olive oil.
Place pan in oven and bake for 15-20 minutes, or until edges and tops are golden. Let cool for a couple of minutes. Serve with Sour Cream.

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