In a large bowl, combine the shredded chicken, softened cream cheese, shredded cheddar cheese, ranch dressing, crumbled bacon, garlic powder, and onion powder. Stir until all ingredients are well blended.

Place a few tablespoons of the chicken mixture in the center of each low-carb tortilla. Carefully roll the tortilla tightly to form a taquito, ensuring the filling is secure.

If necessary, use a toothpick to hold the ends of the taquitos together, preventing any filling from spilling out during cooking.

In a large skillet, heat the olive oil over medium heat until shimmering but not smoking. This ensures a crispy finish on the taquitos.

Add the taquitos to the skillet, seam side down. Cook for about 3–4 minutes on each side, or until they are golden brown and crispy to your liking.

Once cooked, remove the taquitos from the skillet and let them cool slightly. They are best served warm with optional toppings like sliced green onions, additional ranch dressing, or creamy avocado.