Buffalo Chicken Taquitos
High protein, but make it super tasty. Baked buffalo chicken taquitos make a healthy and filling snack, lunch, or dinner. You’ll also love my bell pepper nachos, ground beef stir fry, and healthy enchilada casserole.

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Who knew hitting your protein goals could taste this indulgent and delicious?
Buffalo chicken taquitos have everything you need for the perfect meal prep. They’re quick and easy, they’re packed with protein, and they don’t taste like you’re eating diet food. At all.
This dietitian-designed recipe is the perfect option for grab-and-go lunches or quick dinners. Scroll down to learn how to make it, how to serve it, and tips for re-heating.
Why you’ll love buffalo chicken taquitos
- Ready in under 30-minutes
- Super easy to make (I’ll give some tips for extra shortcuts too)
- Salty, cheesy, and absolutely delicious
- Nutritionally balanced and protein-rich
- Perfect for meal prep and easy to re-heat
What makes them healthy?
As a Registered Dietitian, I designed this recipe to maximize nutrition and satisfaction.
Here are the nutrition highlights for my buffalo chicken taquitos:
- Fewer calories than other taquitos because they’re baked, not fried
- Less saturated fat than fried taquitos since we minimize cooking fat
- Higher protein with some sneaky Greek yogurt in the filling
- Carb-balanced depending on the tortilla you use (I’ll give some healthier options below)
- Super tasty so you’ll actually feel full and satisfied after eating them

Ingredients in buffalo chicken taquitos
- Rotisserie chicken — skin and bones removed
- Plain Greek yogurt — I like using non-fat since there’s plenty of fat in the other ingredients
- Cream cheese — you can use full fat or low fat
- Buffalo sauce
- Garlic — if you don’t have fresh, you can use jarred minced garlic instead
- Green onions
- Ranch seasoning
- Monterey jack cheese
- Small flour tortillas — I use 6-inch tortillas, but any size will work if you adjust the amount of filling
- Cooking spray
- Salt

Make it easier
- Use pre-minced garlic or garlic powder
- Skip the green onions and add onion powder instead
- Use pre-shredded cheese
How to make buffalo chicken taquitos
Position your oven rack to the middle and pre-heat to 425 F. Line a baking tray with parchment paper and spray lightly with cooking spray. Set aside.
In a large bowl, combine chicken, Greek yogurt, softened cream cheese, Buffalo sauce, garlic, green onions, ranch seasoning, and cheese. Stir until well combined.


Prepare your tortillas! To the bottom third of each tortilla, add about 3 Tbsp of chicken mixture (adjust depending on the size of your tortillas). Place this in a rough line, leaving about 1/2-inch at each end. Tightly roll your taquito and place it on the prepared baking tray, seam down. Repeat until all your chicken mixture has been used. Leave some space between taquitos so they don’t stick together when baking.


Spray the top of your taquitos with cooking spray, and sprinkle with salt.
Bake for 15-20 minutes, or until the bottoms are golden brown and crisp. Let them rest for 5-minutes before eating. Serve with dip of choice, and enjoy!


Healthy tortilla options
You can use any tortilla you like! I used regular flour tortillas, but you can always swap them out to fit your preferences and health goals.
Here are some options:
- Carb-balanced tortillas for a low carb diet
- Protein or fiber tortillas for extra nutrition
- Corn tortillas for a gluten-free diet (microwave before rolling to prevent tears in your tortilla)
- Whole wheat tortillas for the best budget-friendly option with more fiber
Best dips for buffalo chicken taquitos
I recommend dipping your buffalo chicken taquitos in Greek yogurt ranch or Greek yogurt blue cheese dip. You can make them yourself, or buy from the store.
Greek yogurt ranch: Mix plain greek yogurt with ranch seasoning, and adjust to taste.
Greek yogurt blue cheese dip: Combine plain Greek yogurt with minced garlic, lemon juice, blue cheese, and salt. Adjust to taste.
How to re-heat buffalo chicken taquitos
These can be stored in the fridge (3 days) or freezer (3 months). To re-heat:
- Air fry for 5-minutes at 350 F, or until crisp and heated through.
- Microwave for 30-45 seconds, or until heated through.

Expert tips
- Adjust the amount of filling as needed. Depending on the size of your tortilla, you may need more or less filling. Start with 3 tablespoons and adjust from there.
- Taste your filling before assembling your taquitos. Every brand of Buffalo sauce tastes different, and every person’s tastes differ too. Taste your filling and adjust any ingredients to taste.
- Let your taquitos cool before eating. The tortillas will crisp up and the filling with cool down to a more manageable temperature.
More healthy and tasty dinner ideas
BBQ chicken meatballs
Healthy cheesesteak pasta
Spinach artichoke chicken bake
Slow cooker creamy chicken chili
Orange chicken with broccoli
High protein minestrone soup
Healthy hamburger helper
Ground turkey fried rice
Crock pot chicken pot pie soup
Common questions
Yes, you can use corn tortillas to stay more traditional to taquitos or if you need a gluten-free option. However, please know that they’re more likely to break when rolling. To prevent this, gently warm your corn tortillas in the microwave before adding filling and rolling your taquitos.
I use 6-inch tortillas, but any size between 5-7 inches will work fine. Adjust the amount of filling you use as needed.
I use Frank’s RedHot Buffalo Sauce, but I also love Primal Kitchen Dairy-Free Buffalo Sauce.
This recipe makes around 10-12 taquitos, depending on the exact size of your tortillas and the amount of filling used in each.
Shop this post
- Sheet pan
- Parchment paper sheets
- Cookie scoop
- Avocado oil cooking spray
- Sea salt
- Frank’s RedHot Buffalo Sauce
- Primal Kitchen Buffalo Sauce (Dairy-Free)
Did you try this recipe?
Leave your rating and review below! And don’t forget to post a picture to Instagram, and tag me @real.life.nutritionist.

Buffalo Chicken Taquitos
Ingredients
- 2 ½ cups shredded or diced rotisserie chicken, skin and bones removed
- ½ cup plain Greek yogurt, I prefer non-fat
- 4 oz regular or low fat cream cheese, softened
- ⅓ cup Buffalo sauce
- 2 cloves garlic, minced
- ⅓ cup sliced green onions
- 2 Tbsp Ranch seasoning
- ¾ cup shredded monterey jack cheese
- 10-12 small flour tortillas, I used 6-inch tortillas
- cooking spray
- salt
- Greek yogurt ranch, to serve
Equipment
- cookie scoop optional
Instructions
- Position your oven rack to the middle and pre-heat to 425 F. Line a baking tray with parchment paper and spray lightly with cooking spray. Set aside.
- In a large bowl, combine chicken, Greek yogurt, softened cream cheese, Buffalo sauce, garlic, green onions, ranch seasoning, and cheese. Stir until well combined.
- Prepare your tortillas! To the bottom third of each tortilla, add about 3 Tbsp of chicken mixture (adjust depending on the size of your tortillas). Place this in a rough line, leaving about 1/2-inch at each end. Tightly roll your taquito and place it on the prepared baking tray, seam down. Repeat until all your chicken mixture has been used. Leave some space between taquitos so they don't stick together when baking.
- Spray the top of your taquitos with cooking spray, and sprinkle with salt.
- Bake for 15-20 minutes, or until the bottoms are golden brown and crisp. Let them rest for 5-minutes before eating. Serve with dip of choice, and enjoy!