Gluten Free Buffalo Chicken Taquitos
by: claire cary
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.
Ingredients
- 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
Instructions
- 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!
Notes
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!
Serving: 1taquito / Calories: 189kcal / Carbohydrates: 12g / Protein: 19g / Fat: 7g / Fiber: 2g
