5-Ingredient Chicken Guacamole Taquitos

Bounce back. 28-10. We ran the football forty-one times and controlled the clock so completely that their offense barely had time to breathe. When you're more physical than the other team in the fourth quarter, that's a conditioning and will advantage. We earned that advantage in August heat. It paid dividends in September night air.

I grilled after the game. It was almost ten o'clock when we got home, the kids still buzzing from the stands, Lisa sunburned and happy in her folding chair. I got the grill fired up and threw on some skirt steak I'd been marinating since Thursday — lime, garlic, chipotle, a little soy for depth. Fifteen minutes total. We ate at the kitchen island at ten-thirty, standing up, tortillas warm from the pan, everyone talking at once.

Diego asked me what the difference was between this week and last week. He's eleven and he's watching the game like a coach already. I told him: last week we played scared in the fourth quarter. This week we played free. He thought about that. "How do you make them play free?" Good question. I told him it starts with belief, which starts with preparation, which starts Monday morning when no one's watching. He nodded. I think he got it.

Sofia ran a 5K Saturday morning with a friend from school. Came home muddy and grinning. She's going to be a runner — she has the build and the easy suffering of a runner, the way she doesn't complain about the hard parts. I told her I was proud of her. She said "I know, Dad" which at nine years old means she actually believes it, and that's everything.

The skirt steak was the star that night, but taquitos are what I make when the whole house is buzzing and nobody wants to wait—same energy, same tortillas, same standing-at-the-island chaos I love. These 5-Ingredient Chicken Guacamole Taquitos hit every note from that Friday night: fast, satisfying, the kind of thing Diego and Sofia will ask for by name. If you’ve got a win to celebrate and a hungry crew that can’t sit still, this is your recipe.

Prep Time: 10 min | Cook Time: 15 min | Total Time: 25 min | Servings: 4

Ingredients

2 cups cooked chicken, shredded
1/2 cup prepared guacamole
1/2 cup shredded Mexican cheese blend
8 small (6-inch) corn or flour tortillas
1 tablespoon olive oil or cooking spray

Instructions

Preheat oven. Heat oven to 425°F. Line a baking sheet with foil and lightly coat with cooking spray or a drizzle of olive oil.
Mix the filling. In a medium bowl, combine the shredded chicken, guacamole, and shredded cheese. Stir until evenly combined.
Warm the tortillas. Wrap the tortillas in a damp paper towel and microwave for 30 seconds to make them pliable and prevent cracking when rolled.
Fill and roll. Spoon about 3 tablespoons of filling across the lower third of each tortilla. Roll tightly and place seam-side down on the prepared baking sheet.
Oil and bake. Lightly brush or spray the tops of the taquitos with olive oil. Bake for 13–15 minutes, until the edges are golden and crispy.
Serve. Let cool for 2 minutes, then serve immediately with salsa, sour cream, or extra guacamole on the side.

Nutrition (per serving)

5-Ingredient Chicken Guacamole Taquitos — The Victory Lap We Ate Standing Up