Buffalo Chicken Taquitos
Ingredients
The filling
-
1 ¼
pounds
boneless skinless chicken breasts
-
½
cup
Buffalo wing sauce
-
1
teaspoon
kosher salt
-
1 ½
teaspoons
garlic powder
-
½
teaspoon
onion powder
-
¼
teaspoon
ground cayenne pepper
-
¼
cup
non-fat Plain Greek yogurt
-
1
cup
freshly grated Monterey Jack cheese
The assembly
-
10
pieces
flour tortillas (fajita/taco size, 6-inch)
-
as needed
none
olive oil or cooking spray
For serving
-
as needed
none
chopped green onions
-
as needed
none
crumbled blue cheese
-
as needed
none
additional Buffalo wing sauce
Instructions
- Place chicken breasts in the slow cooker.
- In a bowl, mix ½ cup Buffalo sauce, salt, garlic powder, onion powder, and cayenne; pour over chicken.
- Cover and cook until chicken is done (160-165°F), about 1 ½ to 2 ½ hours on high or 4-5 hours on low.
- Shred the chicken and mix in Greek yogurt and remaining Buffalo sauce.
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Lay each tortilla flat, add a scant ¼ cup of Buffalo chicken and 1 ½ tablespoons of cheese, then roll tightly.
- Arrange rolled tortillas on the baking sheet, mist with cooking spray or brush with olive oil.
- Bake for 10 minutes until tortillas are browned and cheese is melted.
- Serve warm with additional Buffalo sauce, green onions, and blue cheese.
Nutrition Facts (estimated)
Servings
10 taquitos
Calories
177
Total fat
3g
Total carbohydrates
12g
Total protein
20g
Sodium
897mg
Cholesterol
28mg
You might also like