Buffalo Chicken Taquitos Recipe

Introduction

Buffalo chicken is a flavor that’s achieved cult status. The spicy, tangy, buttery kick of classic buffalo sauce combined with tender chicken is iconic, and when you wrap that combo in a crispy tortilla shell, you’ve got something special: Buffalo Chicken Taquitos.

These taquitos are the perfect hybrid of two amazing food traditions. You get the bold American-style flavors of buffalo wings and the satisfying crunch and portability of Mexican taquitos. Whether you’re throwing a game-day party, prepping a weeknight dinner, or looking for an irresistible appetizer, these taquitos are a go-to option.

Preparation Steps

1. Prepare the Chicken

If you’re starting with raw chicken, you can poach, grill, or bake it. For speed, rotisserie chicken or leftover roast chicken is perfect.

To poach: Place 2 boneless, skinless chicken breasts in a saucepan, cover with water or broth, and bring to a boil. Simmer gently for 12–15 minutes until cooked through. Cool slightly and shred using two forks.

Place the shredded chicken in a large mixing bowl.

2. Make the Buffalo Chicken Filling

Add the softened cream cheese, buffalo sauce, ranch or blue cheese dressing, cheddar, mozzarella, and seasonings (garlic powder, onion powder, smoked paprika) to the shredded chicken.

Mix thoroughly until all ingredients are combined. The cream cheese should coat the chicken evenly, and the cheeses should be distributed throughout.

Taste and adjust seasoning. Add more buffalo sauce for extra heat or a splash more dressing to mellow the spice. You want the mixture creamy but not runny.

Tip: If the filling feels too stiff, microwave it for 10–15 seconds to help soften the cream cheese and make mixing easier.

3. Warm the Tortillas

This is a crucial step that prevents the tortillas from tearing when you roll them.

Stack the tortillas and wrap them in a damp paper towel. Microwave for 30–45 seconds until soft and pliable. Keep them wrapped as you work to maintain warmth.

4. Assemble the Taquitos

Lay a tortilla flat on a clean surface. Spoon about 2–3 tablespoons of the buffalo chicken filling down the center. Roll the tortilla tightly from one end to the other. Place seam-side down on a plate or baking sheet.

Repeat with the remaining tortillas and filling. If the tortillas start cracking as they cool, rewarm them briefly.

Optional: Secure each taquito with a toothpick to help maintain shape while cooking.

Cooking Methods

You have three main cooking options depending on your preference for crispiness and health considerations: baked, fried, or air-fried.

Option 1: Baked Buffalo Chicken Taquitos

Best for: Less mess, healthier option, easy to do in batches.

1. Preheat your oven to 425°F (220°C).

2. Line a baking sheet with parchment paper or foil. Lightly grease or spray it.

3. Arrange the taquitos seam-side down on the sheet, spacing them slightly apart.

4. Lightly brush or spray the tops with oil for extra crispiness.

5. Bake for 15–20 minutes, turning once halfway through, until golden brown and crispy.

Option 2: Fried Buffalo Chicken Taquitos

Best for: Ultimate crunch and indulgence.

1. Heat 1½ to 2 inches of vegetable oil in a deep skillet to 350°F (175°C).

2. Fry 3–4 taquitos at a time, seam-side down first. Fry for 2–3 minutes per side, until golden and crispy.

3. Use tongs to transfer to a paper towel-lined plate. Let cool slightly before serving.

Caution: Always monitor oil temperature to avoid soggy taquitos or burns.

Option 3: Air-Fried Taquitos

Best for: Fast cooking with excellent crispiness.

1. Preheat the air fryer to 400°F (200°C).

2. Arrange taquitos in a single layer in the basket (don’t overcrowd).

3. Spray lightly with oil.

4. Cook for 7–10 minutes, flipping halfway through, until crispy and golden.

Serving Suggestions

Buffalo Chicken Taquitos are delicious as-is, but even better with the right sides and dips. Here are some ideas:

Dipping Sauces

• Ranch dressing

• Blue cheese dressing

• Extra buffalo sauce

• Sour cream mixed with lime and chopped herbs

Side Dishes

• Celery and carrot sticks (like traditional wings)

• Loaded nachos or chips and salsa

• Coleslaw or a light green salad

• Potato wedges or fries

Topping Ideas

• Drizzle with ranch or buffalo sauce

• Sprinkle with crumbled blue cheese

• Add chopped fresh cilantro or green onion for color

• Serve with pickled jalapeños for extra heat

Make-Ahead, Storage, and Reheating

Make-Ahead Options

• Assemble the taquitos up to 24 hours in advance, cover with plastic wrap, and refrigerate. Bake or fry just before serving.

• You can also freeze them before cooking. Place assembled, uncooked taquitos on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months.

To Bake From Frozen:

• Preheat oven to 425°F.

• Bake frozen taquitos for 22–25 minutes, flipping once.

Storing Leftovers:

• Store cooked taquitos in an airtight container in the fridge for up to 4 days.

Reheating:

• Reheat in the oven at 375°F for 10–12 minutes or in an air fryer at 400°F for 5–6 minutes to maintain crispiness.

• Avoid microwaving if possible—it makes them soggy.

Variations and Customizations

One of the best things about Buffalo Chicken Taquitos is how customizable they are. Here are some delicious twists:

Cheese Options

• Pepper Jack for spice

• Monterey Jack for creaminess

• Blue cheese crumbles for a bold, tangy punch

Protein Swaps

• Use shredded turkey or ground chicken

• Try shredded tofu or jackfruit for a vegetarian version

Add-Ins

• Finely chopped celery for a crunchy wing-style vibe

• Diced jalapeños or green chilies for heat

• Corn, black beans, or sautéed bell peppers for extra texture and nutrients

Low-Carb/Keto Version

• Use low-carb tortillas

• Reduce or omit ranch/blue cheese dressing

• Bake or air-fry instead of deep-frying

Tips for Success

1. Warm tortillas thoroughly to prevent cracking.

2. Don’t overfill—2–3 tablespoons of filling is plenty per tortilla.

3. Seal tightly to prevent unrolling during cooking.

4. Cook seam-side down first, especially when frying, to keep them closed.

5. Spray with oil when baking or air frying to achieve crispy golden edges.

Buffalo Sauce: Homemade vs Store-Bought

If you want to make your own buffalo sauce instead of using store-bought:

Homemade Buffalo Sauce

• ½ cup hot sauce (like Frank’s RedHot)

• ⅓ cup unsalted butter, melted

• 1 teaspoon white vinegar

• ¼ teaspoon garlic powder

• Dash of Worcestershire sauce (optional)

Conclusion

Buffalo Chicken Taquitos are the ultimate crowd-pleasing snack or meal.