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Ambassador [Associate]
Ambassador [Associate]
  • 695 calories
  • 35 min
  • 4 servings


  • ½ (8 oz) block cheddar cheese
  • 1 ½ lb chicken breasts, boneless skinless
  • 1 small bunch cilantro
  • 2 cups frozen corn
  • 1 pint grape tomatoes
  • 2 limes
  • ⅔ cup plain Greek yogurt
  • 1 medium red onion
  • 12 small corn tortillas
  • chili powder
  • cumin, ground
  • extra virgin olive oil
  • garlic powder
  • salt


  1. Preheat oven to 425°F.
  2. Preheat a skillet over medium-high heat.
  3. While the skillet heats up, pat chicken dry with paper towels and place on a cutting board. Cut chicken into bite sized cubes.
    • 1 ½ lb chicken breasts, boneless skinless
  4. Once the skillet is hot, add oil and swirl to coat the bottom. Add chicken to the skillet and season with spices. Stir-fry until golden brown and cooked through, 4-5 minutes. Remove from heat.
    • 2 tbsp extra virgin olive oil
    • 4 tsp chili powder
    • 4 tsp cumin
    • 2 tsp garlic powder
    • 1 tsp salt
  5. Meanwhile, warm tortillas in another skillet, oven, or microwave (optional), 15-30 seconds.
    • 12 small corn tortillas
  6. Coarsely grate cheddar.
    • ½ (8 oz) block cheddar cheese
  7. Coat a large sheet pan with a thin layer of oil to prevent sticking.
    • 2 tsp extra virgin olive oil
  8. Fill tortillas with chicken and cheese. Roll tightly and place seam-side down on the sheet pan. Place in the oven and bake until golden and crispy, 10-12 minutes.
  9. Meanwhile, wash and dry the fresh produce.
    • 1 pint grape tomatoes
    • 1 small bunch cilantro
    • 2 limes
  10. Place corn in a colander and run under cold water to thaw. Pat dry with paper towels and transfer to a large bowl.
    • 2 cups frozen corn
  11. Using a clean cutting board, halve tomatoes. Peel and small dice onion. Shave cilantro leaves off the stems; discard stems and mince leaves. Add everything to the bowl with the corn.
    • 1 medium red onion
  12. Juice one lime into the bowl with the corn, season with salt, and toss to combine the salad.
    • ½ tsp salt
  13. Juice the other lime into a medium bowl, add yogurt, and whisk to combine the crema.
    • ⅔ cup plain Greek yogurt
  14. To serve, divide taquitos between plates, top with pico de gallo salad, and drizzle with yogurt crema. Enjoy!

Nutrition per Serving

Net Carbs


  • baking sheet pan
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • grater
  • measuring cups
  • measuring spoons
  • mixing bowls
  • oven mitts
  • spatula
  • stainless steel or cast iron skillet
  • stirring spoon
  • whisk or fork