This gluten free buffalo chicken taquitos are crispy, flavorful and perfect for a football party or easy appetizer. They’re high protein, dairy free friendly and ready in under 30 minutes.
It’s football season and that means it’s time for all things buffalo sauce! These gluten free taquitos are the perfect appetizer or game day recipe.
They’re super easy to make, perfectly spicy, crispy and completely gluten free and dairy free friendly. Enjoy them as is or with extra buffalo sauce on the side for dipping or ranch to cut the spice.
Why you’ll love this recipe
- High protein
- Freezer friendly
- Great for meal prep
- Dairy free friendly
CHICKEN. I used shredded rotisserie chicken, which I recommend here. Whole Foods sells pre-shredded rotisserie chicken which makes this super easy!
BUFFALO SAUCE. I used a medium buffalo sauce so these gluten free taquitos aren’t overly spicy, but you can use whatever you like!
GREEK YOGURT. A bit of greek yogurt will add extra protein and moisture to these taquitos. You can also use sour cream if you don’t have any greek yogurt.
CHEDDAR. Shredded cheddar cheese pairs well with the buffalo sauce, but you can easily makes these without any cheese at all.
TORTILLAS. To keep these gluten free, I used corn tortillas, but you can use flour, almond flour, whatever you like!
How to make gluten free taquitos
In a mixing bowl, combine the shredded chicken, buffalo sauce, greek yogurt and garlic powder.
Mix until well combined. Warm the tortillas in the microwave for about 20 seconds so they soften. This will help prevent them from tearing.
Scoop in the chicken filling into the tortillas and sprinkle with the cheddar. You don’t want to overfill them or they’ll be hard to seal.
Roll tightly and place face down on the baking sheet. Repeat until all of the chicken is gone. Bake for 15-20 minutes or until golden brown and crispy.
Serve with extra buffalo sauce, ranch, my homemade cilantro lime crema or just enjoy as is!
How to prevent tortillas from tearing
Warming them up is essential! I microwave about 3 at a time for 20 seconds which will soften them up and make them easier to roll.
Cold corn tortillas will rip and tear easily, so it helps to warm up just a few at a time, fill them up, then do the rest.
Make it dairy free!
You can easily make these gluten free taquitos dairy free by swapping the greek yogurt for a dairy free yogurt and either omitting the cheddar or swapping for a dairy free cheddar.
For the yogurt, I suggest Kite Hill greek style yogurt, just be sure to use plain and not vanilla. If you use vegan cheese, keep in mind it doesn’t always melt very well, but they will be just as delicious!
Air fryer instructions
If you want to make air fryer taquitos, simply follow all of the instructions as usual, but bake in the air fryer at 380 for about 8-12 minutes or until golden brown and crispy.
How to store, freeze & reheat
These gluten free taquitos store well in the fridge for up to 3 days. I like to reheat them in my air fryer so they get crispy, but you can also reheat in the oven until warm through the center.
To freeze, allow the taquitos to cool completely, then transfer to a freezer safe bag or container and freeze for up to 1 month. Reheat right from frozen either in your oven at 400 or air fryer at 380 until warm and crispy.
More appetizers you’ll love!
If you make this recipe, don’t forget to tag me on instagram so I can see your creation! Leave a comment and rating below and let me know how it turns out!
Gluten Free Buffalo Chicken Taquitos
by: claire cary
- 12 corn tortillas
- 3 cups shredded rotisserie chicken
- ¾ cup buffalo sauce
- ⅓ cup plain greek yogurt see notes for dairy free
- 1 teaspoon garlic powder
- ⅔ cup shredded cheddar cheese see notes for dairy free
- Preheat the oven to 400 Fahrenheit.
- Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, combine the shredded chicken, buffalo sauce, greek yogurt and garlic powder.
- Mix until well combined.
- Warm the tortillas in the microwave for about 20 seconds so they soften. This will help prevent them from tearing.
- Scoop in the chicken filling into the tortillas and sprinkle with the cheddar, about 2 tablespoons per tortilla.
- Roll tightly and place face down on the baking sheet. Repeat until all of the chicken is gone.
- Bake for 15-20 minutes or until golden brown and crispy.
- Serve with extra buffalo sauce, ranch or just enjoy as is!