Buffalo Chicken Taquitos
Creamy, cheesy, spicy little rolls of comfort, these buffalo chicken taquitos are everything you love about wings but cozied up in a crispy tortilla. With shredded chicken, cream cheese, sharp cheddar, zippy Buffalo sauce, and a generous drizzle of ranch, they’re irresistibly delicious, oven or air-fryer ready, and perfect for snacking or dinner.
4
servings
Ingredients
Buffalo Chicken Filling
- 4 oz (115 g) cream cheese softened
- 1/3 cup (80 ml) Buffalo wing sauce such as Frank’s RedHot
- 1/4 cup (60 ml) ranch dressing
- 1/2 tsp (0.5 tsp) garlic powder
- 2 cups (300 g) cooked chicken shredded (rotisserie or leftovers work great)
- 1 cup (100 g) cheddar cheese shredded, sharp cheddar preferred
- 1/4 cup (30 g) blue cheese crumbled, optional
Assembly
- 12 small corn tortillas flour tortillas can be used instead
- olive oil spray or avocado oil spray for crisping
To Serve
- extra ranch or blue cheese dressing for dipping
- extra Buffalo sauce
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
- Air Fryer optional
Instructions
- Preheat oven to 425°F (220°C) or air fryer to 400°F (200°C). Line a baking sheet with parchment paper if using the oven.
- In a large bowl, beat softened cream cheese until smooth. Stir in Buffalo wing sauce, ranch dressing, and garlic powder until fully combined.
- Mix in shredded cooked chicken, cheddar cheese, and crumbled blue cheese (if using) until evenly blended.
- Warm tortillas in the microwave: stack and wrap in damp paper towels, then heat for 20–30 seconds until soft and pliable.
- Spoon about 1/4 cup of filling down the center of each tortilla. Roll up tightly and place seam-side down on the prepared baking sheet or in the air fryer basket.
- Lightly spray the tops with olive oil or avocado oil.
- Bake for 15–20 minutes in the oven or about 8 minutes in the air fryer (flip halfway), until golden and crisp.
- Serve warm with extra ranch, blue cheese dressing, or Buffalo sauce for dipping.
Notes
You can assemble ahead and refrigerate, bake from cold with just a few extra minutes. Great for freezing, too—wrap cooled taquitos individually, freeze, and bake from frozen at 400°F for 15 minutes or until crisp.
Warming the tortillas is key for easy rolling and avoiding cracks. Flour tortillas can be swapped in for easier handling.
Nutrition
Calories: 320kcal | Carbohydrates: 20g | Protein: 22g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 62mg | Sodium: 840mg | Potassium: 190mg | Fiber: 2g | Sugar: 2g | Vitamin A: 350IU | Calcium: 200mg | Iron: 1.4mg