Preheat oven to 425 degrees F. Line a baking sheet with a cooling rack or parchment paper and set aside.

Combine the shredded chicken and spices in a large bowl and stir to combine.

Heat a non-stick skillet over medium heat and cook tortillas for 30 - 45 seconds on each side, until heated through. Place tortillas in a zip close back to steam and soften.

Place a small amount (about 2 tbsp) of meat mixture in a line on each softened tortilla and tightly roll up. Place rolled taco, seam-side down, on the cooling rack or parchment paper (leave room on all sides of the rolled taco).

Spritz all sides of the rolled tacos with the non-stick spray and bake for 18 minutes, then carefully flip the taquitos and continue baking an additional 5 minutes, until browned and crisp. Serve with your favorite dips like guacamole, salsa and sour cream. Enjoy!