Buffalo Chicken Taquitos are the ultimate snack or appetizer—crispy, spicy, cheesy, and packed with flavor. They’re made by rolling shredded buffalo chicken and cheese into tortillas, then baking or frying them until golden and crunchy. Perfect for game day, parties, or a quick dinner, these taquitos bring the bold taste of buffalo wings in a convenient, handheld form.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

shredded cooked chickenbuffalo saucecream cheesecheddar cheese (or a cheese blend)garlic powderonion powdersaltflour or corn tortillascooking spray or oil for baking/frying

directions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.

In a large mixing bowl, combine shredded chicken, buffalo sauce, softened cream cheese, cheddar cheese, garlic powder, onion powder, and a pinch of salt. Mix until well blended.

Warm the tortillas slightly to make them pliable (microwave for 20-30 seconds covered with a damp towel).

Spoon a few tablespoons of the buffalo chicken mixture onto the lower third of each tortilla and roll tightly into a taquito.

Place taquitos seam-side down on the baking sheet. Lightly spray or brush the tops with oil.

Bake for 15-20 minutes, or until crispy and golden brown. Alternatively, fry in hot oil for 2-3 minutes per side until golden and crisp.

Allow to cool for a couple of minutes before serving with ranch or blue cheese dressing.

Servings and timing

This recipe yields approximately 12 taquitos.Preparation time: 15 minutesBaking time: 15-20 minutesCooling time: 5 minutesTotal time: 35-40 minutes

Variations

Add chopped green onions or diced celery to the filling for extra crunch and flavor.

Use rotisserie chicken to save time.

Try adding a bit of ranch dressing into the mix for a creamier filling.

Swap flour tortillas with corn tortillas for a gluten-free option.

Top with crumbled blue cheese after baking for extra indulgence.

storage/reheating

Store leftover taquitos in an airtight container in the refrigerator for up to 4 days.Reheat in the oven or air fryer at 375°F (190°C) for 5-7 minutes to maintain crispiness.You can freeze them before or after baking for up to 2 months. Reheat directly from frozen.

FAQs

Can I make these ahead of time?

Yes! You can assemble them a day in advance and bake just before serving, or freeze them for longer storage.

What kind of buffalo sauce should I use?

Any brand works, but choose one with your preferred heat level. Frank’s RedHot is a popular choice.

Can I air fry these taquitos?

Absolutely. Air fry at 400°F (200°C) for about 8-10 minutes, turning once.

Can I use canned chicken?

Yes, but be sure to drain it well and shred it before mixing.

Are they spicy?

They have a mild to medium heat depending on the buffalo sauce. Adjust to your taste.

Can I make them vegetarian?

Yes, substitute the chicken with mashed chickpeas or jackfruit for a meatless version.

Why are my taquitos unrolling?

Make sure to place them seam-side down and don’t overfill. Warming the tortillas helps them stay sealed.

What cheese works best?

Sharp cheddar, Monterey Jack, or a Mexican blend work great.

Can I deep fry these?

Yes, fry in 350°F (175°C) oil for 2-3 minutes per side until golden and crispy.

What dips go well with them?

Ranch, blue cheese dressing, sour cream, or even guacamole all pair beautifully.

Conclusion

Buffalo Chicken Taquitos are a fun, flavorful twist on a classic favorite. Whether baked or fried, they deliver the spicy, cheesy, crispy bite that’s perfect for any occasion. Easy to make and even easier to eat, they’re sure to become a repeat request at your table.