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If you’re looking for a delicious and easy appetizer recipe, give these Buffalo Chicken Taquitos a try. They’re the perfect combination of spicy, cheesy, and crispy, and they’re sure to become a new favorite for game day parties, movie nights, or even just a quick and easy dinner for the kids.
Why You’ll Love Buffalo Chicken Taquitos
Buffalo Chicken Taquitos are a unique and tasty treat that I invented to sneak some veggies into my son’s diet. No one ever has to know that these tasty bites are made with healthy roasted cauliflower in addition to the juicy shredded chicken breasts. These crispy roll-ups are positively addictive thanks to the tasty Greek yogurt Buffalo wing sauce and melted jalapeno jack cheese. I used flour tortillas to make this taquitos recipe, but feel free to use corn tortillas. If you don’t have any Greek yogurt, plain yogurt will also work – or you can make these with more traditional, tangy sour cream.
Tip: You can also make this recipe using leftover buffalo chicken dip.
How to Make Buffalo Chicken Taquitos
- Poach the chicken: To cook the chicken, boil a large pot of water, add the chicken breasts and cover with a lid. Remove from heat and let it sit for 25-30 minutes. Shred the chicken once it’s cooked.
- Roast the cauliflower: Toss the cauliflower florets with olive oil, salt, and pepper and roast it in the oven at 400 degrees F for 20-25 minutes until browned.
- Prepare the sauce: Mix Greek yogurt, Buffalo sauce, garlic powder, shredded jalapeño jack cheese, and green onion in a bowl. Add the cooked shredded chicken and roasted chopped cauliflower, then mix until combined.
- Assemble the taquitos and bake: Add 1/4 – 1/3 cup of buffalo chicken mixture to each tortilla and tightly roll it. Brush with olive oil and bake at 400 degrees F for 10-15 minutes.
- Serve warm with blue cheese or ranch dressing.
Leftovers and Storage
Keep leftovers stored in an airtight container in the refrigerator for up to 3 days. Leftovers may be served cold or reheated in the microwave until warmed through.
More Delicious Appetizer Recipes
- Potato Skins
- Bacon Wrapped Jalapeño Poppers
- Bacon Wrapped Shrimp
- Baked Buffalo Wings Recipe
- Air Fryer Coconut Shrimp Recipe with Dipping Sauce
If you try making this Buffalo Chicken Taquitos Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Buffalo Chicken Taquitos Recipe
Ingredients
- 2 boneless skinless chicken breasts
- 1 large cauliflower, chopped into florets
- ¼ cup olive oil, divided
- salt + pepper
- ¼ cup plain Greek yogurt, I used 2%
- ½ cup buffalo sauce, homemade or use your favorite
- ½ teaspoon garlic powder
- ½ cup shredded jalapeño jack cheese
- ¼ cup chopped green onion
- 18 inch flour tortillas, taco/fajita size
- For serving: ranch or blue cheese dressing, chopped green onion, Buffalo wing sauce
Instructions
- FOR THE CHICKEN: bring a large pot of water to a boil. Carefully add chicken breasts to the pot and return to a boil. Cover with a fitted lid and remove from heat. Allow the chicken breasts to sit for approximately 25-30 minutes, or until fully cooked. Once cooked, remove chicken from the pot (the leftover water makes great chicken stock!) and set aside to cool.
- FOR THE CAULIFLOWER: preheat oven to 400 degrees F and line a large baking sheet with parchment paper. In a large bowl toss together the cauliflower florets with 1 tablespoon of olive oil and a pinch of salt and pepper. Spread cauliflower onto prepared baking sheet and roast from approximately 20-25 minutes, or until cauliflower is cooked and browning at the tips. Remove baking sheet from the oven and set aside to cool.
- In a medium mixing bowl, mix together the Greek yogurt, Buffalo wing sauce, garlic powder, shredded jalapeño jack cheese and chopped green onion. Set aside.
- Once cool enough, shred the chicken breasts (using two forks or your fingers) and chop the cauliflower into small bits. Transfer both the chicken and the cauliflower to a large mixing bowl. To the same bowl mix in the yogurt wing sauce mixture until fully combined.
- Preheat oven to 400 degrees F and line a large baking sheet with parchment paper. Assemble the taquitos by laying each tortilla on a flat, clean surface. Scoop approximately 1/4 – 1/3 cup of the buffalo chicken mixture into the center of each tortilla. Using your hands, tightly roll the tortilla. Transfer to the baking sheet and repeat until all of the buffalo chicken mixture has been used. Use a pastry brush to brush a thin layer of olive oil over the tops of each rolled tortilla and place them in the oven to bake for approximately 10-15 minutes, or until tortillas are just starting to brown at the edges and cheese has melted.
- Remove from the oven and serve warm with a side of blue cheese or ranch dressing. Delicious served immediately and eaten leftover.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
