Dairy Free Buffalo Chicken Taquitos
Buffalo chicken taquitos are crispy, creamy, and cheesy with a medium spice level. Enjoy as an easy weeknight dinner or fun appetizer to bring to game day or your next party.
Looking for more dairy free buffalo sauce recipes? Try my buffalo chicken dip, buffalo shrimp tacos, or buffalo chicken rice bowl.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make these crispy taquitos:
- Cooked shredded chicken – either cook chicken breasts seasoned with garlic powder, onion powder, smoked paprika, kosher salt, and black pepper yourself, then shred them, OR buy a rotisserie chicken.
- Dairy free yogurt – choose a Greek-style yogurt.
- Homemade dairy free buffalo sauce – Franks Red Hot sauce, dairy free butter, and Worcestershire sauce.
- Homemade ranch seasoning – garlic powder, onion powder, dried parsley, dried dill, kosher salt, and black pepper.
- Dairy free cheddar cheese shreds – I used Miyoko’s.
- Green onions
- Corn Tortillas
- Cooking oil – such as avocado oil or olive oil.
How to Make Buffalo Chicken Taquitos: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Warm the tortillas. Gently warm the tortillas in a microwave until pliable, about 30 seconds.
- Mix the filling. In a large bowl, combine shredded chicken, non-dairy yogurt, buffalo sauce, dried parsley, dried dill, garlic powder, onion powder, kosher salt, black pepper, cheddar cheese shreds, and green onions.
- Assemble. Spoon 1-2 tablespoons of the buffalo chicken mixture in a straight line onto each tortilla, roll tightly, and place seam side down on a plate.
- Cook. Heat a large skillet over medium heat with a couple tablespoons of cooking oil. Once hot, place taquitos seam-side down in a single layer. Cook for a few minutes on all sides until lightly golden brown and crispy.
- Serve. Serve with homemade ranch dressing and additional buffalo sauce if desired.
Helpful Tips
- Don’t overfill the tortillas. Too much filling can make them hard to roll and also split.
- Don’t use buffalo wing sauce – it has dairy in it.
- For the crispiest exterior, cook the rolled tortillas on all sides.
Quick Tip: Warm the tortillas slightly. This will help prevent them from cracking before rolling them with the filling.
Storage
Let cool to room temperature, then store leftovers in an airtight container for up to 3 days. Reheat in a toaster oven, air fryer, or warm skillet to keep them crispy.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this easy buffalo chicken taquitos recipe using what you already have? Here are some ideas…
- No yogurt? – sub dairy free softened cream cheese or dairy free sour cream.
- Don’t have the ingredients to make your own buffalo sauce? – use a storebought option. I like Primal Kitchen.
- Make it plant-based – sub creamy white beans such as cannelinni, navy beans, or butter beans in place of the chicken. Alternatively, you can use shredded jackfruit.
- No corn tortillas? – use flour tortillas if you don’t need to be gluten free.
- Not dairy free? – use greek yogurt, any buffalo sauce, and cheddar cheese.
Frequently Asked Questions
Yes, but cook them first, let them cool to room temperature, then store them in a freezer-safe container. Let thaw in the fridge overnight before reheating them in a toaster oven, air fryer, or warm skillet.
Yes. To make baked buffalo chicken taquitos, follow step 3, but instead of adding them to a plate, spray the taquitos with cooking spray and place them seam side down on a baking sheet. Bake at 400ºF/200ºC for 15-20 minutes, flipping halfway through.
More Easy Recipes
- Dairy Free Corn and Shrimp Bisque
- Air Fryer Hot Honey Chicken Tenders
- Baked Bang Bang Chicken Skewers
I hope you love these Buffalo Chicken Taquitos! If you make this recipe, please leave a comment & a star rating below. Thank you!
Dairy Free Buffalo Chicken Taquitos
Ingredients
Dairy Free Buffalo Sauce
- ½ cup dairy free butter melted
- 6 tablespoons Franks Red Hot or another cayenne pepper based hot sauce
- 2 teaspoons Worcestershire sauce the one linked is gluten free
Buffalo Chicken Taquitos
- 3 cups cooked shredded chicken
- ¾ cup plain, greek style non-dairy yogurt
- ½ cup dairy free buffalo sauce use left over sauce from recipe above as dipping sauce
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon diamond crystal kosher salt
- couple cracks freshly ground black pepper
- 1 cup dairy free cheddar cheese shreds I used Miyoko's
- 2 green onions sliced, white and green parts
- corn tortillas
- avocado oil or olive oil
- cilantro or green onions (optional) for garnish
Instructions
- Gently warm a few tortillas at a time in a damp paper towel in the microwave until pliable, for 30 seconds. Skip this step if using flour tortillas.
- In a large bowl, combine shredded chicken, non dairy yogurt, buffalo sauce, dried parsley, dried dill, garlic powder, onion powder, kosher salt, black pepper, cheddar cheese shreds, and green onions.
- Spoon 1-2 tablespoons of the buffalo chicken mixture in a straight line onto each tortilla, roll tightly, and place seam side down on a plate.
- Heat a large skillet over medium heat with a couple tablespoons of cooking oil. Once hot, place taquitos seam-side down in a single layer. Cook for a few minutes on all sides until lightly golden brown and crispy.
- Transfer the cooked taquitos to a wire rack and repeat the process until you've used all the filling.
- Serve with homemade ranch dressing and additional buffalo sauce if desired.