Photo of Crispy baked turkey taquitos by WW

Crispy baked turkey taquitos

Total Time
30 min
10 min
20 min
Ground turkey breast cooks with scallions and chili powder, then gets mixed with salsa, for a highly seasoned filling in these whole-wheat taquitos. Sharp cheddar cheese melts into the mixture and binds it together, making assembly of the taquitos easier. Low-carb, high-fiber whole-wheat tortillas are soft and pliable—much easier to work with than more traditional corn tortillas, which tend to crack and split. Salsa is part of the filling as well the dipping sauce here; for the freshest flavor, choose refrigerated salsa from the produce section.


Cooking spray

10 spray(s)

Uncooked scallion(s)

½ cup(s), chopped

Uncooked 99% fat-free ground turkey breast

1 pound(s)

Chili powder

2 tsp

Kosher salt

¼ tsp, or to taste

Fat free salsa

1 cup(s), divided

50% reduced fat sharp cheddar cheese

1 cup(s), shredded, (4 oz)

Low carb, high fiber tortilla wrap(s)

8 tortilla(s), whole-wheat variety


  1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
  2. Spray a large nonstick skillet with nonstick spray. Heat pan over medium-high heat. Add scallions and cook 1 minute. Add turkey, chili powder, and salt. Cook until turkey is cooked through, stirring to crumble, 4 minutes. Stir in 1/2 cup salsa and cook until liquid evaporates, about 1 minute. Remove from heat and stir in cheese.
  3. Spread about ¼ cup turkey mixture down center of each tortilla and roll up. Arrange filled tortillas on prepared baking sheet, seam side down.
  4. Spray tortillas with nonstick spray. Bake at 425°F until tortillas are browned and crisp, about 15 minutes. Broil for an additional minute, if desired. Serve with remaining salsa for dipping.
  5. Serving size: 1 taquito and 1 tbsp salsa