Buffalo Chicken Taquitos

5 from 6 votes

Made with just 4 ingredients, everyone will love these easy and healthier buffalo chicken taquitos! Plus they are gluten-free and can be made in the air fryer or in the oven!

Prep Time7

Cook Time8

Total Time15

Keyword: buffalo chicken taquitos, chicken and cheese taquitos, chicken taquitos air fryer

Method: Air Fryer

Servings:

Author: Lexi

Ingredients

12 tortillas see note
3 cups shredded chicken make it yourself or rotisserie chicken
1 cup shredded mozzarella cheese or cheddar cheese
1/2 cup hot sauce I use Frank's
1/2 teaspoon garlic powder
1/4 teaspoon cracked black pepper
Avocado oil spray see note

Instructions

Air Fryer Directions:

Preheat air fryer to 400ºF and spray with avocado oil cooking spray.
In a bowl combine chicken, hot sauce, cheese, garlic powder, and black pepper.
Warm tortillas up either in a hot cast-iron skillet or in the microwave until malleable. Place 1 tortilla down on a flat surface and fill it with about 1/4 cup of the chicken mixture off to the side. Roll up the tortilla tightly, spray with cooking oil spray at the seam, and place it, seam side down on a baking sheet or cutting board while you make the remaining taquitos. Continue until all of the filling has been used up.
Place in the air fryer, seam side down and cook in batches for 6 minutes, flipping halfway through, until the tortillas are lightly crispy and filling is melty.
Serve taquitos as desired with optional garnishes of chopped lettuce, tomato, ranch or blue cheese dressing, cilantro and hot sauce!

Oven Baked Directions:

Preheat oven to 400ºF and line a rimmed baking sheet with a piece of parchment paper. Lightly oil the parchment paper.
In a bowl combine chicken, hot sauce, cheese, garlic powder, and black pepper.
Warm tortillas up either in a hot cast-iron skillet or in the microwave until malleable. Place 1 tortilla down on a flat surface and fill it with about 1/4 cup of the chicken mixture off to the side. Roll up the tortilla tightly and place it, seam side down on the baking sheet. Continue until all of the filling has been used up.
Lightly oil the tops of the tortillas.
Bake on the lowest rack in the preheated oven for 15-20 minutes, flipping halfway though, until the tortillas are lightly crisp and the filling is melty.
Serve taquitos as desired with optional garnishes of chopped lettuce, tomato, ranch or blue cheese dressing, cilantro and hot sauce!

Notes

We tested this recipe with corn tortillas, almond flour tortillas (from Siete Foods), and whole wheat tortillas. All worked well! We also know you can easily use traditional flour tortillas if you want.
We have found that cooking oil spray like avocado oil spray (with no other additives) is useful for applying oil to the tops of the tortillas. If you don't have that, you can use your hands or a pastry brush to lightly oil the tops of the tortillas.
To freeze them, let them fully cool down. Freeze them flat on a sheet tray until they’re frozen solid (about 8 hours in the freezer), and then transfer them to a freezer-safe bag. They keep well for 3-6 months. When ready to heat, place in a toaster oven or back in the oven and bake for about 15-20 minutes, flipping halfway through until very hot and crispy.

Nutrition