Do you love Buffalo chicken dip and warm flour tortillas? If so, this recipe is for you. I combined two favorites into one irresistible appetizer: Buffalo Chicken Taquitos.
This twist on classic Buffalo chicken dip is a hit at our house. Whenever we have a game day or a gathering, Buffalo flavors are always on the menu. Turning the dip into taquitos was a game changer—rolling that creamy, spicy filling inside a flour tortilla makes a crunchy, handheld snack that disappears fast.
My husband, a true Buffalo wing fan, approves wholeheartedly, and I do too. One change I make from the typical dip is to use shredded rotisserie chicken instead of canned chicken, but use whatever you prefer. The result is creamy, tangy, and just spicy enough.
Lacie’s Easy Peasy Pleasy Tips
- Serving size depends on whether you keep the taquitos whole or cut them in half. Keep them whole for larger servings, or cut them for bite-sized pieces.
- Set out a small bowl of ranch dressing for dipping. Blue cheese dressing also pairs naturally with Buffalo flavors.
- Offer a bowl of extra Buffalo sauce for guests who love more heat.
Buffalo Chicken Taquitos
- Servings: 24-48
- Difficulty: easy
Ingredients
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup ranch dressing
- 1/2 cup Buffalo sauce
- 1 rotisserie chicken, shredded (or canned chicken if you prefer)
- 1 cup shredded cheddar cheese
- 24 flour tortillas, fajita size
- Non-stick cooking spray
Directions
- Preheat the oven to 450°F (230°C).
- Spray a baking sheet with non-stick cooking spray and set aside.
- In a large bowl, beat the softened cream cheese with the ranch dressing and Buffalo sauce until smooth and well combined.
- Fold the shredded chicken and shredded cheddar into the cream cheese mixture until evenly distributed.
- For each taquito, spoon about a large tablespoon of the chicken mixture onto a flour tortilla. Spread it in a thin line across the tortilla.
- Roll each tortilla tightly around the filling and place seam side down on the prepared baking sheet.
- Continue assembling until all taquitos are on the sheet.
- Generously spray the tops of the taquitos with non-stick cooking spray.
- Bake for 10 minutes, then flip each taquito and bake an additional 5 minutes, or until golden brown and crispy.
Serve warm with ranch or blue cheese dressing and extra Buffalo sauce on the side for dipping.
Give these a try—you’ll love how the familiar Buffalo chicken dip flavors translate into a crispy, handheld taquito. They’re perfect for game day, parties, or a fun weeknight meal. Everyone will reach for seconds.
