Buffalo Chicken Taquitos: Crispy, Spicy, and Perfect for Your Next Game Day Spread

There’s something about finger food that makes a gathering instantly more fun. Maybe it’s the way a perfectly rolled taquito cracks under your bite, or how the tangy heat of buffalo sauce wakes up your taste buds like a halftime cheer. I remember the first time I served Buffalo Chicken Taquitos at a family game night—half the tray was gone before the second quarter even started. You’ll feel the same rush when you pull these golden rolls out of your oven or air fryer. They’re quick to prepare, budget-friendly, and carry that familiar buffalo wing flavor everyone craves without the mess of frying chicken wings.

What Are Buffalo Chicken Taquitos?

Buffalo chicken recipes have been a cornerstone of American party food for decades, but wrapping that bold flavor in a taquito creates a whole new experience. A taquito is a small, tightly rolled tortilla filled with meat and cheese, then baked or fried until crisp. Compared to flautas, taquitos are typically made with smaller tortillas and produce a crunchier bite.

By merging buffalo sauce’s fiery tang with creamy cheese and tender shredded chicken, you’re creating a dish that’s part classic taquito and part buffalo wing. The result? A hand-held, no-fuss snack that feels familiar but excitingly different.

Why You’ll Love Them

• They’re easy to make with leftover rotisserie chicken.
• They bake beautifully—no deep fryer required.
• They freeze well, making them a smart meal prep option.
• They’re a crowd-pleaser for everything from family dinners to Super Bowl parties.

Ingredients You’ll Need

Using the right components makes a big difference in flavor and texture. Here’s a clear look at what you’ll gather:

Choosing Your Tortillas

Flour tortillas are more pliable and less likely to crack, which is helpful for beginners. Corn tortillas provide an earthier flavor but may need a quick warm-up in the microwave to prevent tearing.

Buffalo Sauce Tips

Pick a sauce that suits your heat preference. If you’re cooking for kids or spice-sensitive guests, blend buffalo sauce with a bit of ranch dressing or Greek yogurt to mellow the heat without losing flavor.

Step-by-Step Preparation: How to Make Buffalo Chicken Taquitos

Prepare the Filling

Mix softened cream cheese, buffalo sauce, and ranch seasoning in a large bowl until smooth. Add shredded chicken and half of the cheddar cheese. Stir until everything is coated in a creamy, spicy mixture that clings to the chicken.

Roll and Seal

Warm your tortillas briefly in the microwave to make them flexible. Spoon about two tablespoons of filling onto the lower third of a tortilla. Roll it tightly, seam-side down, and set it on a parchment-lined baking sheet. Continue with the remaining tortillas and filling.

Baking for a Crispy Finish

Preheat your oven to 400°F. Lightly spray the tops of the taquitos with cooking spray or brush them with a little oil. Bake for 12–15 minutes, turning once halfway through, until the tortillas are golden brown and crisp.

Air Fryer Option

If you prefer the air fryer, cook the taquitos at 375°F for 7–8 minutes, flipping them halfway. You’ll get an even crispier texture without heating up your kitchen.

Pan-Frying Alternative

Heat a thin layer of oil in a skillet over medium-high heat. Fry the taquitos for 2–3 minutes per side until golden and crunchy. Drain on paper towels before serving.

Variations & Flavor Twists

Cheese and Add-Ins

Experiment with different cheeses—pepper jack adds a spicy kick, while mozzarella gives a stretchy, mild melt. For extra flavor, toss in diced jalapeños, caramelized onions, or even a few crumbles of blue cheese.

Dipping Sauces

Classic ranch or blue cheese dressing pairs beautifully with Buffalo Chicken Taquitos. You could also whip up a buffalo ranch dip by mixing equal parts buffalo sauce and ranch.

Tortilla Choices

Whole-wheat tortillas add a nutty undertone, while low-carb tortillas make the dish friendlier for those watching carbs. For an authentic bite, go with corn tortillas, but ensure they’re pliable.

Make Them Spicier or Milder

To crank up the heat, add extra hot sauce or crushed red pepper flakes. To tone it down, blend buffalo sauce with sour cream or Greek yogurt before mixing it into the filling.

Dietary Variations

Adapting these taquitos for different dietary needs is simple and keeps them accessible to everyone at your table.

Vegan

Swap shredded chicken for seasoned jackfruit or a plant-based chicken alternative. Use vegan buffalo sauce and a dairy-free cream cheese. Vegan cheddar-style shreds melt well and keep the filling creamy.

Gluten-Free

Choose certified gluten-free corn tortillas. Check your buffalo sauce and ranch seasoning labels to ensure no hidden gluten ingredients.

Low-Calorie or Lighter Option

Use nonfat Greek yogurt instead of cream cheese and reduce the cheddar cheese. Bake instead of fry, and choose smaller tortillas to keep portions reasonable.

Halal-Friendly

Opt for halal-certified chicken or cook your own from halal sources. Many popular buffalo sauces are halal-friendly, but double-check the label to be sure. Pair with a yogurt-based dip for a cool contrast.

Make-Ahead, Freezing & Storage Tips

Make-Ahead

Assemble the taquitos up to a day ahead and store them covered in the refrigerator. When you’re ready to serve, bake or air fry as directed—no need to thaw.

Freezing

Place rolled, unbaked taquitos on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container. Bake straight from frozen, adding 3–5 extra minutes to the cooking time.

Storing Leftovers

Keep any cooked taquitos in an airtight container in the refrigerator for up to three days. To reheat, bake or air fry at 375°F until hot and crispy. Avoid microwaving if you want to preserve their crunch.

Serving Suggestions & Pairings

Game Day or Party Platters

Arrange Buffalo Chicken Taquitos on a large tray with small bowls of ranch and blue cheese dressing. Scatter sliced celery and carrot sticks around the platter for a nod to traditional buffalo wings.

Dinner Ideas

Serve with a crisp green salad or coleslaw to balance the richness. You could also pair them with a side of roasted veggies or sweet potato fries for a more filling meal.

Presentation Tips

Sprinkle chopped green onions or cilantro over the top for color. Drizzle extra buffalo sauce across the platter before serving. For a casual gathering, keep them in a warming tray so guests can help themselves.

Every bite of these Buffalo Chicken Taquitos delivers the tangy, spicy satisfaction of buffalo wings wrapped in a crunchy tortilla shell. Whether you’re feeding a hungry crowd on game day, prepping a freezer stash for quick weeknight dinners, or just craving a bold snack, these taquitos won’t disappoint. They’re proof that comfort food doesn’t have to be complicated—and they’ll earn a permanent spot in your party food lineup.

FAQ

What are Buffalo Chicken Taquitos exactly?

These are rolled tortillas (flour or corn) filled with shredded chicken mixed with buffalo sauce and cheese—then baked or fried until crispy. Think buffalo wings delivered in a crunchy hand-held wrap rather than a drumstick.

Can I use corn tortillas instead of flour?

Yes, you can use corn tortillas, which also makes them a good choice if you want a gluten-free version. Just warm them slightly before rolling so they bend without cracking.

How do I adjust the spiciness of these taquitos?

If you want more heat, add extra buffalo sauce or use a hotter brand. For a milder version, dilute the sauce with ranch dressing or Greek yogurt, or use a mild buffalo sauce and less of it.

What’s the best way to reheat leftover Buffalo Chicken Taquitos so they stay crispy?

Reheat in an oven or air fryer rather than a microwave. Use about 375-400°F and heat until just heated through and crisp—usually 5-8 minutes in a hot oven or a few minutes in an air fryer.

Can I make them ahead of time or freeze them?

Yes—you can assemble in advance and refrigerate until needed, or freeze them before cooking. If frozen, bake or air fry from frozen (adding a few extra minutes).

What goes well with Buffalo Chicken Taquitos as sides or dips?

Classic pairings include ranch dressing, blue cheese dip, and extra buffalo sauce. As for side dishes, crunchy slaw, carrot & celery sticks, green salad, or roasted veggies all balance out the richness nicely.

How many taquitos should I plan per person / what is considered one serving?

Usually, 2-3 taquitos per person works if they’re part of a larger meal; if they are the main course, plan for 4-5. The size of the tortilla and how much filling matter—smaller tortillas yield more pieces.

Buffalo Chicken Taquitos

---

• Author: Rasha Annan
• Total Time: 30 minutes
• Yield: 4–5 servings (makes about 10–12 taquitos) 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

Crispy, golden Buffalo Chicken Taquitos filled with creamy buffalo chicken and cheddar cheese, baked or air-fried for a crowd-pleasing appetizer or easy dinner.

---

Ingredients

Scale 1x2x3x

• 2 cups shredded chicken (about 10 oz)

• ½ cup buffalo sauce

• 4 oz cream cheese (softened)

• 1 tbsp ranch seasoning (optional)

• 1 cup shredded cheddar cheese

• 10–12 small (6-inch) tortillas (flour or corn)

• Cooking spray or oil (as needed)

• Optional garnishes: chopped green onions, extra buffalo sauce, ranch or blue cheese dip

Cook Mode Prevent your screen from going dark

---

Instructions

• Preheat oven to 400°F (or air fryer to 375°F).

• In a large bowl, combine softened cream cheese, buffalo sauce, and ranch seasoning. Mix until smooth.

• Stir in shredded chicken and half of the cheddar cheese until evenly coated.

• Warm tortillas briefly in the microwave to make them flexible.

• Spoon about 2 tablespoons of filling onto the lower third of each tortilla. Roll tightly and place seam-side down on a parchment-lined baking sheet.

• Lightly spray or brush the taquitos with cooking oil.

• Bake for 12–15 minutes, flipping once halfway through, until golden and crisp. (Air fry for 7–8 minutes, flipping halfway.)

• Serve hot with ranch or blue cheese dressing, celery sticks, and extra buffalo sauce if desired.

Notes

For gluten-free taquitos, use certified gluten-free corn tortillas.

Freeze unbaked taquitos for up to 3 months; bake from frozen, adding 3–5 minutes to cooking time.

To reduce heat, blend buffalo sauce with ranch dressing or Greek yogurt.

Pepper Jack or Monterey Jack cheese can replace cheddar for a different flavor.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer / Snack
• Method: Bake or Air Fry
• Cuisine: American