Buffalo Chicken Taquitos

Bright, crunchy, and loaded with spicy-sweet buffalo flavor, these taquitos turn simple shredded chicken into a crowd-pleasing snack or weeknight dinner. They’re quick to make, portable for game day, and easy to customize — plus they deliver that creamy heat from buffalo sauce and cream cheese in every crisp bite. If you love the same spicy-savory combo in smaller bites, try the flavorful pop of our Buffalo Chicken Bombs for another party-friendly option.

Why you’ll love this dish

These taquitos hit a lot of boxes: they’re fast to assemble, family-friendly, and portable for picnics or parties. They’re also forgiving — shredded or store-bought rotisserie chicken works fine — and the cream cheese tames the heat while the cheddar adds a sharp, melty finish.

“Perfectly crispy on the outside with a tangy buffalo kick inside — my whole family asked for seconds!” — a reader favorite review

Good for: weeknight dinners, game-day platters, lunchboxes, or a simple appetizer that travels well.

The cooking process explained

This recipe is a straightforward three-part process: cook and shred the chicken, mix the creamy buffalo filling, and roll + bake the taquitos until golden. Warming the tortillas first prevents cracking; a quick broil or an air-fryer finish adds extra crunch. Expect about 30–40 minutes total from start to finish, depending on how you cook the chicken.

What you’ll need

• 3–4 boneless, skinless chicken breasts (about 1 lb)
• 1 cup buffalo sauce (adjust for heat preference)
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 8 flour tortillas (8-inch)
• Optional: chopped green onions and sour cream for serving

Notes and substitutions:

• Short on time? Use 2 cups shredded rotisserie chicken instead of cooking breasts.
• For a lighter wrap, swap flour tortillas for large lettuce leaves or try the lighter option of buffalo chicken lettuce wraps.
• Use pepper jack for a spicier cheese profile, or a Mexican blend for a milder taste.

Step-by-step instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Heat a small amount of oil in a skillet over medium heat. Add chicken breasts and cook 6–8 minutes per side, or until an instant-read thermometer reads 165°F (74°C). Remove from heat and let rest 3–5 minutes.
3. Shred the chicken using two forks or pulse on low in a stand mixer until flaky.
4. In a bowl, stir the shredded chicken with the buffalo sauce and softened cream cheese until the chicken is evenly coated. Fold in the shredded cheddar. Taste and add more buffalo sauce if you want it spicier.
5. Warm each tortilla for 10–15 seconds in the microwave or briefly in a skillet to make them pliable.
6. Spoon about 2–3 tablespoons of filling along one edge of each tortilla. Roll tightly and place seam-side down on the prepared baking sheet.
7. Bake 15–20 minutes, until the tortillas are golden and crispy. For an extra-crisp finish, broil 1–2 minutes while watching closely.
8. Serve hot topped with chopped green onions and a dollop of sour cream if desired.

Best ways to enjoy it

Serve these taquitos with a cooling dip like ranch or a tangy blue cheese dressing. They’re great alongside celery sticks and carrot batons to echo traditional buffalo-plate sides. For a casual spread, put them on a platter with salsa, guacamole, and pickled jalapeños so guests can customize their bites.

Pairing ideas: cold beer, a crisp lager, or an icy lemonade for kids. For a heartier meal, add a simple quinoa salad or roasted sweet potatoes.

Storage and reheating tips

• Refrigerator: Store cooled taquitos in an airtight container for up to 3–4 days.
• Freezer: Freeze in a single layer on a sheet pan until solid, then transfer to a freezer-safe bag for up to 2 months. Reheat from frozen for best texture.
• Reheating: For crispness, reheat in a 375°F oven for 8–12 minutes, or air-fry at 375°F for 6–8 minutes. If microwaving, cover and microwave in short bursts, then crisp under the broiler or in a hot skillet to restore texture.
• Food safety: Refrigerate within two hours of cooking and always reheat to at least 165°F (74°C) before serving.

Helpful cooking tips

• Warm tortillas briefly to prevent tearing when rolling; a dry skillet or 10–15 seconds in the microwave works well.
• Don’t overfill the tortillas — 2 tablespoons gives the best balance between filling and crisp wrapper.
• For even baking, place seam-side down and give each taquito space on the sheet pan.
• Use a stand mixer for shredding if you want hands-free speed.
• If you prefer oil-fried crunch, shallow-fry the rolled taquitos for 1–2 minutes per side, then drain on paper towels.

Creative twists

• BBQ Buffalo: Swap half the buffalo sauce for your favorite barbecue sauce for a sweet-smoky finish.
• Veggie boost: Add sautéed bell peppers, corn, or black beans into the filling for texture and color.
• Keto version: Use low-carb tortillas or wrap the filling in large romaine leaves and crisp in a skillet.
• Cheesy jalapeño: Mix chopped pickled jalapeños and extra cheddar into the filling for more heat and tang.

Common questions

Q: How long does this take from start to finish?
A: About 30–40 minutes total if you cook chicken from raw. Using pre-cooked or rotisserie chicken cuts active time to 10–15 minutes.

Q: Can I make these ahead and bake later?
A: Yes. Roll the taquitos, arrange them seam-side down on a baking sheet, cover tightly, and refrigerate up to 24 hours. Bake as directed from chilled; add a couple of extra minutes if very cold.

Q: Are these freezer-friendly?
A: Absolutely. Freeze baked or unbaked taquitos. Reheat frozen in a 375°F oven for 12–18 minutes, or air-fry until hot and crisp.

Q: Can I use corn tortillas?
A: You can, but corn tortillas are more likely to crack. Warm and bend them carefully, or use two layered corn tortillas. Flour tortillas are easiest for rolling.

Q: What’s a good make-it-spicier trick?
A: Add extra buffalo sauce, chopped pickled jalapeños, or a sprinkle of cayenne to the filling. A hot sauce drizzle on top after baking also works well.

If you want other buffalo-inspired handhelds to round out a party menu, the linked recipes above make great companions to these taquitos.