A quick, cheesy crowd-pleaser that’s perfect for game day and meal prep.
introduction
Buffalo Chicken Taquitos are crispy, spicy, and totally snackable — a great way to use leftover chicken or cook once and enjoy all week. This version keeps things simple with melty cheese, tangy buffalo sauce, and small flour tortillas that crisp up beautifully in the oven.
Why You’ll Love This Buffalo Chicken Taquitos:
- Big buffalo flavor in a handheld, kid-friendly format
- Ready in under 30 minutes using pantry-friendly ingredients
- Great for meal prep, party platters, or game-day appetizers
- Easily customizable for heat level and cheese choice
- Crisps up perfectly in the oven or air fryer
If you like a bowl version of this flavor profile, try turning leftover filling into a savory buffalo chicken bowls for an easy weeknight meal.
Ingredients Needed :
Protein
- 2 cups shredded chicken
Sauce
- 1/2 cup buffalo sauce
Cheese
- 1 cup shredded cheese (cheddar or mozzarella)
Wraps & Oils
- 10 small flour tortillas
- Cooking spray or oil
Toppings (optional)
- Optional: green onions, for garnish
If you’d rather roll this filling into a soft wrap instead of baking, the same combo is delicious as buffalo chicken wraps for an easier handheld lunch.
Step-by-Step Instructions :
- Preheat oven to 400°F (200°C).
- In a bowl, combine the shredded chicken, buffalo sauce, and shredded cheese until well mixed.
- Lay a tortilla flat and place a few tablespoons of the chicken mixture in the center.
- Roll the tortilla tightly around the filling and place seam-side down on a baking sheet.
- Repeat with remaining tortillas and filling.
- Spray the taquitos lightly with cooking spray or brush with oil.
- Bake for 15-20 minutes, or until crispy and golden.
- Serve hot, garnished with green onions if desired.
Serving Suggestions Buffalo Chicken Taquitos
- Serve with ranch or blue cheese dressing for dipping.
- Add crisp celery sticks and carrot batons for a classic buffalo plate.
- Toss a simple green salad with lemon vinaigrette to balance the heat.
- Offer extra buffalo sauce on the side for fans of extra spice.
Try pairing smaller taquitos with a half-salad and chips, or make a duo of flavors like these with spicy buffalo chicken wraps for two when you want a different format.
Tips for Success Buffalo Chicken Taquitos
- Dry the chicken well: Remove excess moisture so the filling isn’t soggy and the taquitos crisp evenly.
- Don’t overfill: Use a few tablespoons per tortilla so you can roll tightly and avoid splitting.
- Brush or spray oil: A light coating helps the tortillas turn golden and crunchy in the oven.
- Make ahead: Assemble and refrigerate on the baking sheet, then bake just before serving.
- For a faster heat-up, finish in an air fryer for 3–5 minutes to restore crispness.
If you’re short on time and love a crunchy handheld, you can adapt techniques from a quick crispy chicken ranch wrap recipe to speed the process.
variation (if any)
- Air-Fryer Buffalo Taquitos: Cook at 380°F for 8–10 minutes, flipping halfway.
- Vegetarian Swap: Roast buffalo-seasoned cauliflower or chickpeas instead of chicken.
- Extra Cheesy: Mix cream cheese into the filling for a creamier texture.
- Mild Version: Use BBQ sauce or swap half the buffalo sauce for ranch to calm the heat.
FAQs
Q: Can I make these ahead and bake later?
A: Yes — assemble the taquitos on a baking sheet, cover, and refrigerate up to 24 hours. Bake just before serving.
Q: How do I store and reheat leftovers?
A: Store in an airtight container for up to 3 days. Reheat in a 375°F oven for 8–10 minutes or in an air fryer for 3–5 minutes to keep them crisp.
Q: Can I freeze assembled taquitos?
A: Freeze assembled but unbaked taquitos on a tray, then transfer to a bag once solid. Bake from frozen at 400°F for 18–22 minutes.
Q: Are corn tortillas ok to use?
A: Small corn tortillas can work but may crack when rolled. Warm them briefly to make them pliable, or stick with small flour tortillas for easiest rolling.
Ingredients
Protein
- 2 cups shredded chicken Use cooked, leftover or rotisserie chicken.
Sauce
- 1/2 cup buffalo sauce Use your favorite brand or homemade.
Cheese
- 1 cup shredded cheese (cheddar or mozzarella) Feel free to mix different types of cheese.
Wraps & Oils
- 10 pieces small flour tortillas Can substitute with small corn tortillas if desired.
- as needed spray cooking spray or oil For lightly coating the taquitos.
Toppings (optional)
- green onions For garnish, optional.
Instructions
Preparation
- Preheat oven to 400°F (200°C).
- In a bowl, combine the shredded chicken, buffalo sauce, and shredded cheese until well mixed.
- Lay a tortilla flat and place a few tablespoons of the chicken mixture in the center.
- Roll the tortilla tightly around the filling and place seam-side down on a baking sheet.
- Repeat with remaining tortillas and filling.
- Spray the taquitos lightly with cooking spray or brush with oil.
Baking
- Bake for 15-20 minutes, or until crispy and golden.
- Serve hot, garnished with green onions if desired.
