Crispy Buffalo Chicken Tacos

Shredded rotisserie chicken tossed in buffalo sauce, folded into corn tortillas with cheddar, and baked until crispy in 30 minutes. A gluten-free, kid-approved dinner with all the flavor of buffalo wings.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: American

Keyword: baked buffalo chicken tacos, buffalo chicken tacos, crispy buffalo chicken tacos, game day, gluten free tacos, rotisserie chicken tacos

Servings: tacos

Author: Jean Choi

Ingredients

4 cups shredded chicken I used rotisserie
1 cup buffalo sauce I used Frank’s Red Hot
1/2 tsp garlic powder
1/2 tsp sea salt
1/4 tsp ground black pepper
12 corn tortillas
1 cup shredded cheddar plus more if needed
Cooking spray
Green onions, red onions, lime wedges, and/or cilantro, for garnish
Optional: 1 batch Creamy Avocado Cilantro Sauce

Instructions

If using, make a batch of the Creamy Avocado Cilantro Sauce. Preheat oven to 375 degrees, and line a large baking sheet with parchment paper and spray with cooking spray. In a large bowl, mix together chicken, buffalo sauce, garlic powder, sea salt and ground black pepper.
4 cups shredded chicken, 1 cup buffalo sauce, 1/2 tsp garlic powder, 1/2 tsp sea salt, 1/4 tsp ground black pepper, Cooking spray
Lay out the tortillas on the baking pan. They can overlap a bit – you may need to bake in 2 batches. Spread about 1/4 cup of the chicken mixture to one half of each tortilla.
12 corn tortillas
Sprinkle with about 1-2 tbsp of cheese on top of the chicken, and bake for 5 minutes.
1 cup shredded cheddar
Remove from oven, then fold the empty side of the tortilla over. Press firmly so it sticks to the cheese on top. Spray the top of the folded tacos with cooking spray, then bake for another 15-20 minutes until crispy.
Serve warm with the creamy avocado cilantro sauce and your favorite toppings.
Green onions, red onions, lime wedges, and/or cilantro, for garnish

Notes

Don't skip the first 5-minute bake before folding - it softens the corn tortillas so they fold without cracking and melts the cheese so the tacos stay closed.
Stick to about 1/4 cup of filling per tortilla so the tacos seal and stay crispy.
If the tortillas are crowded on the pan, bake in 2 batches so they crisp instead of steam.
Flour tortillas can be used in place of corn if you don't need these to be gluten free.
To make your own buffalo sauce, whisk hot sauce with melted butter or ghee.
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in a 350 degrees F oven for 8-10 minutes, or air fry at 350 degrees F for 5-10 minutes until warmed through and crisped back up.

Nutrition