Spread some of the alfredo sauce on each mini tortilla.
Top with grated cheese and shredded cooked chicken and sprinkle some freshly chopped parsley.
Fold into mini taquitos and arrange the mini taquitos in a baking pan lined with a piece of parchment paper.
Bake in an already heated oven at 350 F or 180 C degrees for about 10 minutes.
Serve with a drizzle of sriracha and chopped parsley.