Buffalo Chicken Taquitos
High protein, but make it super tasty. Baked buffalo chicken taquitos make a healthy and filling snack, lunch, or dinner.
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!
Calories: 202kcal, Carbohydrates: 17g, Protein: 14g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 41mg, Sodium: 789mg, Potassium: 155mg, Fiber: 1g, Sugar: 2g, Vitamin A: 180IU, Vitamin C: 0.2mg, Calcium: 103mg, Iron: 1mg