Dairy Free Buffalo Chicken Taquitos
Buffalo chicken taquitos are crispy, creamy, and cheesy with a medium spice level. Whether you're looking for an easy weeknight dinner, a fun appetizer, or something to bring to game day, bring these to your next party!
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.
Notes
The number of taquitos will vary depending on the size of your tortillas.
I used small 4-inch corn tortillas that were heavily filled, and I ended up with 24 taquitos. However, I recommend using larger tortillas.
See the blog post for helpful tips, storage, and recipe FAQs.