Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.

If not already prepared, cook the bacon in a skillet over medium heat until crispy. Remove, drain excess fat, and crumble once cooled.

In a large mixing bowl, add the cooked chicken, crumbled bacon, softened cream cheese, shredded mozzarella, shredded cheddar, and ranch seasoning or dressing.

Sprinkle in garlic powder, onion powder, black pepper, and a small pinch of salt. Mix thoroughly until the filling is well combined and creamy.

Lay out the low-carb tortillas on a flat surface. Spoon a generous amount of filling along one edge of each tortilla.

Roll the tortillas tightly into taquito shapes, keeping the filling enclosed.

Place the rolled taquitos seam-side down on the prepared baking sheet.

Lightly spray or brush the tops with olive oil or cooking spray to promote browning.

Bake for 15–20 minutes, turning once halfway through, until the taquitos are golden brown and crispy.

Remove from the oven and allow them to cool slightly before serving.