In a large mixing bowl, combine the cooked shredded chicken, crumbled bacon, softened cream cheese, shredded cheddar, and mozzarella. Sprinkle in the ranch seasoning, garlic powder, onion powder, salt, and black pepper. Stir until the mixture is creamy and all ingredients are evenly distributed.

Warm your low-carb tortillas in the microwave for about 10-15 seconds to make rolling easier.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Spoon 2-3 tablespoons of the creamy chicken filling onto the center of each tortilla. Carefully roll the tortilla tightly around the filling, ensuring the seam is on the bottom.

Lightly spray the tops of the taquitos with olive oil spray for achieving a golden, crispy exterior.

Place the baking sheet in the preheated oven and bake the taquitos for 15-20 minutes, or until golden brown and crispy.

Switch the oven to broil for 1-2 minutes for added crunch, watching closely to avoid burning.

Let the taquitos rest for 3-5 minutes on the baking sheet before garnishing with freshly chopped parsley or chives.

Serve your taquitos warm, ideally with ranch dressing for dipping.