Buffalo Chicken Taquitos (With Light Ranch Sauce)
These buffalo chicken taquitos are oven baked and contain over 7 grams of protein each, making them the perfect healthier meal or snack!
This may come as a shock, but I am not a food photographer…just trust me when I say this pic does not do these justice.
These are oven baked to crispy perfection and satisfy those random cravings I have for a case of frozen Costco taquitos at 8pm (but those are actually so good, highly recommend).
Here’s everything you’ll need and how to make them!
What You’ll Need
Equipment
- Sheet pan: Like this one.
Ingredients
- Cooked chicken: To make this SUPER easy, I use pre-cooked chicken from the store. Rotisserie chicken also works great.
- Buffalo sauce: I use the Frank’s buffalo hot sauce. This is on the milder side, so if you like more heat, use a hotter sauce.
- Ranch seasoning: This Hidden Valley stuff is great.
- Shredded Mozzarella cheese: Low-moisture, part-skim.
- Parsley
- Mission extra thin corn tortillas: Or regular corn tortillas, or flour if you prefer.
- 1/3 less fat cream cheese: The Philadelphia brand is my favorite.
- Non fat plain greek yogurt: Or sour cream.
- Fat free milk: Or milk of choice.
How To Make Them
- Prep oven and pan: Preheat the oven to 400 F. Grab a half baking sheet and line with parchment paper or foil and set aside.
- Make the buffalo chicken: Add chopped chicken, buffalo sauce, ranch seasoning, mozzarella cheese, and parsley to a medium bowl and mix.
- Assemble: Spread a thin layer of cream cheese on a tortilla, add some of the chicken mixture in the middle, then roll and place onto the baking sheet. Repeat with the rest of the tortillas.
- Bake: Spray with some olive oil, then bake for about 15 minutes, flipping halfway. The edges should just start to be turning a darker golden brown when they’re done.
- Make the sauce: While the taquitos are baking, make a super easy light ranch dipping sauce by combining greek yogurt (or sour cream), milk and a little more ranch seasoning.
- Enjoy: Sprinkle on a little sea salt, some more fresh parsley, and enjoy these buffalo chicken taquitos dipped in the light ranch sauce!
Tips
- Steam the tortillas: Corn tortillas can be tricky to work with, especially the extra thin ones. Make them more flexible by wrapping in a damp paper towel and microwaving for about 30 seconds. Immediately place wrapped tortillas in a gallon ziploc bag (don’t seal, just fold open end under). Work with one tortilla at a time, keeping the rest covered.
To Store
Once cooled, store leftover taquitos in an airtight container in the fridge up to 4 days. Reheat in the oven at 350F for about 10 minutes, keeping an eye on them so they don’t overcook. You can spray them with more olive oil before baking if they’re dry.
Similar Recipes
Lastly, be sure to leave a comment and review if you try out these buffalo chicken taquitos with light ranch sauce!
Buffalo Chicken Taquitos
These buffalo chicken taquitos are oven baked and contain over 7 grams of protein each, making them the perfect healthier meal or snack!
Equipment
Ingredients
- 200 grams cooked chicken breast chopped or shredded
- 3 tbsp Frank's buffalo hot sauce (45 ml)
- 1 tsp ranch seasoning
- 2 oz low moisture part skim mozzarella cheese (56 g)
- small handful parsley chopped
- 12 Mission extra thin corn tortillas
- 3 tbsp 1/3 less fat cream cheese (45 g)
Light Ranch Sauce
- 1/4 cup non fat plain greek yogurt (57 g) or sour cream
- 1 tbsp fat free milk (15 ml)
- 1 tsp ranch seasoning
Instructions
- Preheat oven to 400 F, then line a half baking sheet with parchment or foil and set aside.
- In a mixing bowl, combine the chopped chicken, buffalo sauce, ranch seasoning, mozzarella cheese and parsley.
- Working one at a time, spread a thin layer of cream cheese on a tortilla, add some chicken mixture to the middle, then roll and set on the baking sheet. Repeat with the remaining tortillas.
- Spray rolled tortillas with olive oil, then bake for about 15 minutes, flipping halfway.
- While taquitos are baking, make the light ranch sauce by mixing together yogurt, milk and ranch seasoning in a small bowl. Once taquitos are done, sprinkle with sea salt, more parsley if desired, and enjoy with the ranch sauce and/or more buffalo sauce!
Notes
- Tortillas: To make tortillas more flexible, wrap in a damp paper towel and microwave for about 30 seconds. Immediately place in a gallon ziploc bag and work with just one at a time so the rest stay warm.
- Light ranch sauce: Not included in nutrition – 1 tbsp (15g) is 11cals/1.7P/1.1C/0F.
- Chicken: 200g chicken is roughly 1 1/2 cups.
Nutrition
Serving: 3taquitos | Calories: 261kcal | Carbohydrates: 27.3g | Protein: 22g | Fat: 6.6g | Fiber: 3g
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A new go-to lunch for us! Super quick, easy, and delicious!
Hi Shannon,
Thanks for making this one! Glad you enjoyed and that’s it’s a new staple! ♡