Buffalo Chicken Taquitos

Make this take on buffalo chicken wings without no frying and no fuss. Now that you can get gluten free flour tortillas in most grocery stores, pulling this together is a breeze.

Buffalo Chicken Taquitos


4 cups cooked chopped chicken
1 (8-oz) pkg cream cheese, softened
1 cup shredded Cheddar cheese
1/4 cup Buffalo wing sauce
1/2 cup Ranch dressing, divided
12 gluten free flour tortillas ( we used Mission brand)
Olive oil or garlic oil for brushing

If you don’t have cooked chicken handy, you can use a 3 lb rotisserie chicken and remove the meat. Or cook 1 1/2 lbs. of boneless, skinless chicken breasts and chop.


Preheat the oven to 425 degrees.

Cover a large baking sheet with a piece of parchment paper.

In a large bowl, stir together the chicken, cream cheese, cheddar cheese, buffalo sauce and 1/4 cup of the ranch dressing.

Place 1/3 cup of chicken mixture on the lower third of the tortilla and roll up. Place the tortilla roll seam side down on the baking sheet. Repeat with the rest of the tortillas.

Brush the rolls with olive oil or garlic oil just on the tops to help crisp and brown.

Bake for 14 to 15 minutes or until light brown.

Serve with the rest of the Ranch dressing on the side for dipping.

Makes 12 tortilla rolls

Team Your Gluten Free Kitchen

photo and adapted recipe from Emeals

Leave A Response

* Denotes Required Field