Buffalo Chicken Taquitos
These Baked Buffalo Chicken Taquitos are a simple, freezer friendly meal made with shredded chicken, hidden veggies, and a creamy buffalo filling. Perfect for lunch or dinner!
Servings: 18 taquitos
Ingredients
- ¾ cup plain 0% Greek yogurt
- ⅓ cup buffalo sauce
- Juice of 1 lime (about 1.5 tbsp)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- salt and pepper, to taste
- 1 lb cooked and shredded chicken breast (about 2 cups)- rotisserie chicken will also work
- 1 cup mashed white beans (optional)
- 1 cup cheddar cheese, shredded
- 1 bunch green onions, sliced finely
- 2 cups vegetables of choice: (ie. shredded carrots, chopped spinach, diced bell peppers)
- 18 small (4 inch) corn tortillas (or 9x8 inch tortillas)
Instructions
- Preheat the oven or air fryer to 425F.
- To a large mixing bowl whisk together greek yogurt, buffalo sauce, lime juice, garlic powder, onion powder, ground cumin, paprika, salt and black pepper.
- Once the sauce is smooth, add cooked shredded chicken, mashed white beans (if using), green onions and shredded cheese. Stir well.
- If desired- stir in 2 cups of finely chopped or shredded vegetables (see ingredients list for ideas). Stir well.
- To warm the tortillas- wrap 4 tortillas at a time in a damp paper towel. Microwave for 30 seconds. THIS IS IMPORTANT! If the tortillas are not warmed prior to rolling, they will be more susceptible to rips and tears!
- Arrange tortillas on a large baking tray. Add 2-3 tablespoon of filling to one side of each tortilla (for larger 8 inch tortillas add a heaping ¼ cup). Gently roll the tortillas starting at the end with the filling, place the overlapped edge facedown on the baking sheet. Taquitos should be tightly wrapped.
- Lightly spray each taquito with an olive oil cooking spray, or brush with oil. Bake or air fry for 15-18 minutes, or until they are golden brown.
Notes
You CAN add a layer of cheese along the edge of the tortilla before rolling, for a little extra “glue” if desired.
To freeze: I recommend flash freezing for best results! Allow to cool fully before placing them on a large sheet pan. Freeze uncovered for 2-4 hours until solid. Once solid, transfer to a large freezer-safe bag. Taquitos can be reheated from frozen in the airfryer at 450F for about 5-10 minutes!
The nutrition information is per one taquito, for a filling and satisfying meal I would recommend eating more than one!
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Serving: 1taquito | Calories: 144kcal | Carbohydrates: 15g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 26mg | Sodium: 215mg | Potassium: 198mg | Fiber: 2g | Sugar: 1g | Vitamin A: 429IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 1mg
Did you know....rating and sharing recipes is one of the best ways you can support your favourite food bloggers? If you make this recipe, I would love if you clicked the stars below to leave a rating and/or sharing a photo on social media by tagging @nourishedbynic or using the hashtag #nourishedbynic!
