Learn how to make Buffalo Chicken Taquitos with healthy cauliflower!
Lately, my 3 year old has been harmlessly discriminating strangers based on their age. We’ll be out running errands and he will point out tiny babies, bigger kiddos, or, most frequently, the elderly.
It will go something like this:
We’re walking, minding our own business, stopping to grab a carton of milk when, “Hey mama! Look (he points) at that old person!” Thankfully, my child has at least been pretty accurate with his age accusations and hasn’t been calling kids his age little babies.
Until yesterday morning…
Octavian woke up happy as can be; excited for the week. I, on the other hand, felt indifferent. Mondays feel much like every other day (the mom part of my life), but full of opportunity and fun things to create (the work part of my life). I tried to remain optimistic as I pried myself from the bed.
Then my toddler looked at me square in the eyes and said, “Mama, you look old. You are old.”
My jaw dropped open. I was, literally, speechless.
You guys, I’ve seen some of the people he’s called old- none of them were even remotely close to 30 years old. The people he’s call old are, clearly, old. Of course I didn’t take it personally. He’s 3. And if my memory serves me correctly (although, I’m old now so who knows) I seem to remember being particularly cruel to my mom as a kid.
One thing is certain, that was definitely not how I wanted to start my Monday. Good thing he’s so stinking adorable.
Anyway, the other day I found myself craving buffalo chicken anything. I wanted something that felt really really naughty, but wasn’t. Hmm…
Here’s the thing- tequitos can be not-so-healthy as they are often fried. I don’t like fried (unless we’re talking sweet potato fries), so I knew I would be baking these bad boys. I also wanted some kind of veggie in there somewhere. Sooo…
Cauliflower is the perfect vegetable. It’s the chameleon of vegetables. But, you’ll have no idea that cauliflower is even in there.
You guys, these are so good. Like bomb dot com good <— omg, I am old!
Not kidding, though, they’re that good.
Buffalo Chicken and Cauliflower Taquitos
- 2 boneless skinless chicken breasts
- 1 large cauliflower (chopped into florets)
- 1/4 cup olive oil (divided)
- salt + pepper
- 1/4 cup plain Greek yogurt (I used 2%)
- 1/2 cup Buffalo wing sauce + more for serving (use your favorite)
- 1/2 teaspoon garlic powder
- 1/2 cup shredded jalapeño jack cheese
- 1/4 cup chopped green onion
- 18 inch flour tortillas (taco/fajita size)
- For serving: ranch or blue cheese dressing (chopped green onion, Buffalo wing sauce)
- 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 information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)