These buffalo chicken taquitos are the perfect mix of creamy, spicy, and crispy—everything you love about buffalo wings rolled into a handheld, oven-baked bite. Made with simple main ingredients like shredded rotisserie chicken, Greek yogurt, and buffalo wing sauce, they bake up golden brown with no messy frying required. They’re great for game day, an easy weeknight dinner, or a fun finger food for your next party.
Why You’ll Love This Recipe
- Crispy without frying: the tortillas bake up perfectly golden brown with just a little cooking spray.
- High-protein filling: cottage cheese, Greek yogurt, and shredded chicken create a creamy, lighter alternative to buffalo chicken dip.
- Easy ingredients: everything mixes in one bowl for minimal prep and cleanup.
- Flexible spice level: adjust the hot sauce or buffalo wing sauce to suit your taste buds.
- Perfect for entertaining: a great appetizer for football season, potlucks, or any time you need a crowd-pleasing snack. A fun twist on buffalo chicken wings!
If you like these taquitos, try our baked chicken taquitos too!
Ingredient Notes
- Rotisserie chicken: A huge time-saver, but leftover chicken breasts or slow-cooker shredded chicken work too. Looking for other recipes that uses rotisserie chicken? Try our rotisserie chicken wrap with green goddess dressing or rotisserie chicken lettuce wraps.
- Buffalo sauce: We recommend using a buffalo sauce rather than a hot sauce as it has additional spices and flavoring. If you use something like Frank's Red Hot it may be too spicy with the amount we have listed in the recipe. Choose mild or hot buffalo sauce depending on spice level.
- Greek yogurt + cottage cheese: These create a creamy filling without needing softened cream cheese.
- Shredded cheese: Cheddar melts well, but mozzarella cheese or a Mexican blend adds great flavor and can work well too.
- Corn or flour tortillas: Corn tortillas give a classic taquito texture; flour tortillas are softer and easier to roll. Warming them in the microwave wrapped in a damp paper towel prevents cracking at the edge of the tortilla.
See the recipe card below for a complete list of ingredients and measurements.
Recipe Tips & Variations
- Warm the tortillas well. A few seconds in the microwave or a quick pass in a medium skillet over medium heat will keep them from tearing.
- Don’t overfill. Add the filling to the middle of each tortilla or slightly toward one side, then roll tightly so they stay closed.
- Bake evenly. Place seam side down on the prepared baking sheet and leave space between each rolled taquito to get crispy tortillas.
- Add extra flavor. Mix in ranch seasoning, chopped red onion, or additional green onion.
- Make air fryer buffalo chicken taquitos. Cook at 400°F for 10–12 minutes in a single layer in an air fryer basket.
- Use different cheeses. Pepper jack for heat, mozzarella for mild meltiness, or blue cheese crumbles for full buffalo wings flavor.
- Serve with dips. Ranch, blue cheese dressing, or extra buffalo sauce all pair perfectly.
- Turn them into meal prep. Double the batch and freeze before baking.
How to Make Buffalo Chicken Taquitos
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Preheat the oven to 425°F. Line a large baking sheet with parchment paper. In a large bowl, combine the shredded chicken, cottage cheese, Greek yogurt, buffalo sauce, garlic powder, kosher salt, and black pepper. Stir until fully mixed.
Step 2: Fold in the green onions and shredded cheddar cheese.
Step 3: Warm the tortillas (microwave or skillet) until soft and pliable to help prevent tearing when rolling. Spoon 3-4 tablespoons of the buffalo chicken mixture onto one side of each tortilla. Roll tightly and place seam-side down on the prepared baking sheet. Repeat until all filling is used.
Arrange taquitos in a single layer, leaving a little space between each one. Spray the tops lightly with oil spray. Bake for 15–20 minutes until the tortillas are golden and crisp.
Step 4: Remove from the oven and let cool for a few minutes before serving. Enjoy them warm with ranch, extra buffalo sauce, or your favorite dipping sauce on the side.
Buffalo Chicken Taquitos FAQs
Keep leftover taquitos in an airtight container in the refrigerator for 3–4 days. To reheat, bake in a 400°F oven or toaster oven for 8–10 minutes to restore crispness. Alternatively, warm in the microwave and crisp up on a nonstick pan. You can also reheat in the air fryer at 375°F for 5–7 minutes.
These buffalo chicken taquitos can be frozen as well!
Before baking: Freeze rolled taquitos on a lined baking sheet, then transfer to a freezer bag.
To cook from frozen: Bake at 425°F for 20–25 minutes (no thawing needed).
Avoid microwaving: It makes the tortillas soft instead of crisp.
They are not dairy free. They are gluten free with the use of corn tortillas.
Other Recipes With Buffalo Sauce
If you make this buffalo chicken taquitos recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Oven Baked Buffalo Chicken Taquitos
Ingredients
- 4 cups shredded rotisserie chicken
- ½ cup cottage cheese
- ½ cup plain Greek yogurt
- ⅓ cup buffalo sauce
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 green onions, thinly sliced
- ½ cup shredded cheddar cheese
- 12 small corn or flour tortillas
- Optional for dipping: ranch or additional buffalo sauce
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper. In a large bowl, combine the shredded chicken, cottage cheese, Greek yogurt, buffalo sauce, garlic powder, kosher salt, and black pepper. Stir until fully mixed. Fold in the green onions and shredded cheddar cheese.
- Warm the tortillas (microwave or skillet) until soft and pliable to help prevent tearing when rolling. Spoon 3-4 tablespoons of the buffalo chicken mixture onto one side of each tortilla. Roll tightly and place seam-side down on the prepared baking sheet. Repeat until all filling is used.
- Arrange taquitos in a single layer, leaving a little space between each one. Spray the tops lightly with oil spray. Bake for 15–20 minutes until the tortillas are golden and crisp.
- Remove from the oven and let cool for a few minutes before serving. Enjoy them warm with ranch, extra buffalo sauce, or your favorite dipping sauce on the side.
Notes
- Save time/prep ahead:
- Use rotisserie chicken. It’s the quickest way to assemble a fast batch.
- Prepare the buffalo chicken mixture a day in advance and refrigerate.
- Assemble the taquitos earlier in the day and refrigerate until ready to bake.
- Freeze a double batch. Great for busy weeks or quick meals.
- Pre-shred cheese and onions. Saves minutes during assembly and keeps cleanup minimal.
- The recipe can be found on My Fitness Pal by searching "BWB Buffalo Chicken Taquitos." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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