Buffalo Chicken Taquitos are a fun twist on classic buffalo wings, wrapped up in crispy tortillas that are perfect for snacking or a casual meal. These little rolls are packed with tender shredded chicken, spicy buffalo sauce, and melty cheese, giving you all the tangy heat and creaminess in every bite.
I love making these when I want something that’s quick to prepare but still feels special. The combination of spicy buffalo flavor with the crunchy outside and cheesy inside always gets a thumbs up from everyone. Plus, they’re fun to eat, which makes them great for parties or movie nights.
My favorite way to serve buffalo chicken taquitos is with a side of cool ranch or blue cheese dip to balance out the heat. They also go really well with a fresh green salad or some crunchy celery sticks, just like traditional buffalo wings. I find they’re even better the next day, so making a batch ahead of time is a great idea if you want an easy snack ready to go!
Key Ingredients & Substitutions
Chicken: Cooked shredded chicken is the base here. Rotisserie chicken works great for a quick option. You can also poach chicken breasts or use leftover roast chicken to save time.
Buffalo Wing Sauce: Frank’s RedHot is a classic choice, but feel free to use any hot sauce you like. For less heat, reduce the amount or opt for a mild sauce.
Cream Cheese: This adds creaminess to balance the heat. If you want a lighter version, Greek yogurt can be mixed in but won’t be as thick.
Cheese: Cheddar or Monterey Jack melt well and add flavor. Pepper Jack can add extra spice for a bolder kick.
Tortillas: Small flour tortillas are easiest to roll, but corn tortillas can be used for a gluten-free option. Just warm them so they don’t crack when rolling.
How Do You Make Crispy yet Tender Taquitos?
Getting the perfect crisp outside and warm, melty inside is key for taquitos. Here’s what works for me:
- Warm the tortillas slightly before rolling to prevent cracks and make rolling easier.
- Don’t overfill the tortillas — about 2-3 tablespoons of filling is enough to roll tightly without bursting.
- Place taquitos seam-side down on your baking sheet or rack to help them stay closed while cooking.
- Brush or spray a little oil on the outside before baking. This helps them get golden and crispy without frying.
- Bake at a high temperature (425°F/220°C) so they crisp up quickly but don’t dry out.
- If frying, keep oil hot enough (around 350°F/175°C) to crisp the taquitos fast without absorbing too much oil.
Following these tips means you get crunchy, golden taquitos with a soft, flavorful filling every time.
Equipment You’ll Need
- Oven or deep fryer – I prefer baking for less mess, but frying gives extra crispiness.
- Mixing bowls – for blending the filling ingredients easily.
- Spoon or small scoop – to portion out the filling evenly onto tortillas.
- Baking sheet with parchment paper or a wire rack – helps the taquitos stay crispy and evenly baked.
- Cooking spray or oil brush – to help them brown and crisp up nicely.
- Tongs or a spatula – for turning or removing the taquitos safely from hot oil or the oven.
Flavor Variations & Add-Ins
- Swap chicken for cooked shredded turkey or pulled pork for a different meaty flavor.
- Add diced jalapeños or chopped cilantro into the filling for extra freshness and spice.
- Mix in some crumbled blue cheese or queso fresco on top before serving for a tangy twist.
- Use a different cheese, like pepper Jack or queso blanco, to change the flavor profile.
Buffalo Chicken Taquitos Recipe
Ingredients You’ll Need:
For The Filling:
- 2 cups cooked, shredded chicken breast
- ½ cup buffalo wing sauce (such as Frank’s RedHot)
- ½ cup cream cheese, softened
- 1 cup shredded cheddar cheese or Monterey Jack cheese
- ¼ cup chopped green onions or finely chopped red onion
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
For The Taquitos:
- 10-12 small flour tortillas or corn tortillas
- Cooking spray or a little oil for baking/frying
Optional Toppings & Garnishes:
- Shredded lettuce
- Diced tomatoes
- Chopped cilantro
- Ranch or blue cheese dressing for drizzling
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare and 15-20 minutes to bake or fry, for a total of around 30-35 minutes. It’s quick enough for a tasty snack or light meal any day!
Step-by-Step Instructions:
1. Prepare The Filling:
In a large bowl, combine the shredded chicken with buffalo wing sauce. Mix until the chicken is well coated in the sauce. Next, add the softened cream cheese, shredded cheese, chopped onions, garlic powder, onion powder, and black pepper. Stir everything together until evenly mixed and creamy.
2. Warm and Fill The Tortillas:
Warm the tortillas slightly to make them soft and easy to roll—microwave them for about 20 seconds or warm in a dry skillet. Place about 2-3 tablespoons of the buffalo chicken filling onto one side of each tortilla.
3. Roll and Arrange The Taquitos:
Roll each tortilla tightly around the filling, making sure to tuck in the sides if possible, then place them seam side down on a baking sheet lined with parchment paper or a greased wire rack.
4. Bake or Fry Until Crispy:
Lightly spray the taquitos with cooking spray or brush them with a little oil to help them crisp up during cooking. If baking, place them in the oven preheated to 425°F (220°C) for 15-20 minutes until golden and crispy. For frying, heat oil to 350°F (175°C) and fry the taquitos for 2-3 minutes per side until golden brown. Drain on paper towels after frying.
5. Serve and Enjoy:
Serve your buffalo chicken taquitos hot, topped with shredded lettuce, diced tomatoes, chopped cilantro, and a drizzle of ranch or blue cheese dressing if you like. They’re perfect as a flavorful snack or party appetizer!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to thaw the chicken completely before shredding. You can thaw it overnight in the fridge or use the defrost setting on your microwave for a quicker option.
Can I Make Buffalo Chicken Taquitos Ahead of Time?
Absolutely! You can assemble the taquitos and keep them covered in the fridge for up to 24 hours before baking or frying. Just add a few extra minutes to the cooking time if baking straight from the fridge.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10 minutes to keep them crispy.
Can I Make These Taquitos Gluten-Free?
Yes, simply use corn tortillas instead of flour tortillas to make them gluten-free. Just warm them first to prevent cracking while rolling.