Introduction

Buffalo chicken taquitos combine spicy, tangy flavors with crispy, golden tortillas for an irresistible appetizer or snack. This recipe is easy to prepare and perfect for game day or casual gatherings.

The image shows five golden brown crispy rolled tacos neatly lined up on a white plate. Each taco has a slightly bubbly, crunchy texture with darker toasted spots along the surface. Bright green chopped scallions are sprinkled evenly on top, adding a fresh contrast. To the right side of the tacos is a small white bowl filled with a creamy white sauce speckled with small green herbs. The plate sits on a white marbled surface, enhancing the clean presentation. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups shredded chicken (rotisserie chicken works great)
6 tortillas (Siete Almond Flour tortillas recommended)
1/2 cup buffalo sauce
1/4 cup plain Greek yogurt
2 tbsp green onion, chopped
1/4 cup red onion, diced
1/3 cup shredded cheddar cheese
1/2 tsp garlic powder
1/2 tsp sea salt

Instructions

Step 1: In a large bowl, combine shredded chicken, cheddar cheese, green onion, red onion, buffalo sauce, Greek yogurt, sea salt, and garlic powder. Mix everything well until evenly blended.
Step 2: Warm the tortillas in the microwave for about 10 seconds to make them more pliable and easier to roll.
Step 3: Place a generous serving of the chicken mixture on one side of each tortilla. Roll the tortillas tightly around the filling.
Step 4: Heat a skillet on the stovetop over medium heat. Cook the rolled taquitos on each side until they are golden brown and crispy, about 2-3 minutes per side.
Step 5: Remove from heat, top with extra chopped green onion, and serve warm with ranch or blue cheese dressing for dipping.

Tips & Variations

For extra crispiness, you can bake the taquitos in a 400°F oven for 15 minutes instead of pan-frying.
Swap buffalo sauce for BBQ sauce for a milder, smoky flavor.
Use corn tortillas if you prefer a gluten-free option, but be sure to warm them well to prevent cracking.
Add a small amount of diced jalapeño to the filling for an extra kick of heat.
Serve with guacamole or sour cream as alternative dipping sauces.

Storage

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet or oven to maintain crispiness rather than using a microwave, which can make them soggy.

How to Serve

Five golden-orange taquitos with crispy, bubbly textures are neatly placed in a slightly overlapping pattern on a white plate. Small, bright green chopped scallions are scattered over the taquitos, adding a fresh contrast in color. At the bottom right of the plate, a small white bowl holds a creamy white dipping sauce speckled with green herbs. The plate rests on a white marbled surface with more scattered chopped scallions and a sprig of fresh cilantro in the corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze buffalo chicken taquitos?

Yes, you can freeze the rolled taquitos before cooking. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag. Cook from frozen, adding a few extra minutes to the cooking time.

What can I use instead of Greek yogurt?

If you don’t have Greek yogurt, sour cream or mayonnaise can be good substitutes to keep the filling creamy and flavorful.

Buffalo Chicken Taquitos Recipe

Print Recipe

★★★★★

4.6 from 149 reviews

These Buffalo Chicken Taquitos are a crispy, flavorful appetizer or snack combining tender shredded chicken with tangy buffalo sauce and creamy Greek yogurt, wrapped in crispy tortillas and cooked on the stovetop until golden brown.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 6 taquitos (serves 3-4) 1x
Category: Appetizer
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Chicken Mixture

1 1/2 cups shredded chicken (rotisserie chicken recommended)
1/3 cup shredded cheddar cheese
2 tbsp green onion, chopped
1/4 cup red onion, finely chopped
1/2 cup buffalo sauce
1/4 cup plain Greek yogurt
1/2 tsp garlic powder
1/2 tsp sea salt

Wraps

6 tortillas (Siete Almond Flour tortillas recommended)

Instructions

Prepare the chicken mixture: In a large bowl, combine the shredded chicken, shredded cheddar cheese, chopped green onion, finely chopped red onion, buffalo sauce, plain Greek yogurt, sea salt, and garlic powder. Mix thoroughly until all ingredients are well incorporated to create a flavorful filling.
Warm the tortillas: Heat the tortillas in the microwave for about 10 seconds to make them soft and pliable, preventing cracking when rolling.
Assemble the taquitos: Place a generous serving of the chicken mixture on one side of each warmed tortilla. Roll each tortilla tightly around the filling to form the taquito.
Cook the taquitos: Heat a skillet over medium heat on the stovetop. Place the rolled taquitos seam side down and cook them until golden brown and crisp, flipping to cook both sides evenly. This should take about 3-4 minutes per side.
Serve: Remove the golden, crispy taquitos from the skillet. Garnish with additional chopped green onion and serve alongside ranch or blue cheese dressing for dipping.

Notes

Using rotisserie chicken adds convenience and flavor, but cooked shredded chicken works fine.
Microwaving the tortillas briefly is key to prevent cracking during rolling.
Cook the taquitos seam side down first to help them hold their shape while cooking.
For a spicier kick, add extra buffalo sauce or a pinch of cayenne pepper to the filling.
Serve immediately for the best crispy texture.

Keywords: Buffalo chicken, taquitos, appetizer, snack, spicy chicken, gluten free, skillet cooked