Buffalo Chicken Taquitos


  • 10-12 small corn tortillas
  • 1-½ lbs shredded chicken you can boil chicken breasts or use a rotisserie chicken
  • ⅓-½ cup buffalo sauce
  • cup shredded mozzarella cheese
  • cup Greek yogurt
  • Avocado oil
  • Salt & pepper
  • Green onion to garnish

Ranch dip:

  • 1 cup Greek yogurt
  • 1/2 tsp Kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • 1/2 tsp dried dill
  • 1-2 tbsp milk or water I used unsweetened almond


Ranch dip:

  1. Add all ingredients to a bowl and mix together using a whisk or a fork. Add more or less milk to reach desired consistency. Season to taste.

Buffalo Chicken Taquitos:

  1. In a bowl, combine the chicken, Buffalo sauce, Greek yogurt, cheese, salt and pepper. Season to taste.
  2. Heat a medium-sized skillet over medium heat. Coat the pan with enough avocado oil to cover the pan with a shallow layer.
  3. Add to a corn tortilla and roll up. Place the flap side down in the hot pan and cook for 2-3 minutes each side or until golden brown. Serve with ranch!