Keto Buffalo Chicken Taquitos

These Keto Buffalo Chicken Taquitos are one of those recipes I keep coming back to whenever I need something fast, satisfying, and low on carbs. They come together in under 10 minutes, only need three ingredients, and they’ve saved dinner more times than I can count—especially on those evenings when I’m staring into the fridge with zero energy.

I first started making these during a stretch of busy weeknights where everything felt rushed—work, dinner, cleanup—you name it. These taquitos were like my little secret weapon. No tortillas, no fancy prep, just cheese, chicken, and buffalo sauce, rolled up and ready to eat.

What Makes These So Good

You’ll love how simple these are to throw together, but what surprised me was just how satisfying they are. The mozzarella bakes up into this golden, crispy outer shell that mimics a tortilla—but it’s just cheese. It wraps around the chicken like a little hug, and when dipped in buffalo or ranch, it’s honestly addictive.

They work great as a game day appetizer, a quick lunch, or even dinner when I don’t want to cook a full meal. And the best part? You can make a bunch and reheat them for later—no one in my house has ever complained about that.

What You’ll Need

You really only need three ingredients, and you probably already have them on hand:

• Mozzarella cheese slices – I usually go for the square pre-sliced kind (like Sargento). They melt evenly and get just the right crisp.
• Shredded or cooked chicken – Rotisserie chicken is my go-to when I’m short on time, but I’ve also used leftover grilled chicken or Instant Pot shredded chicken.
• Buffalo sauce – I like it with a bit of tang and heat. Frank’s is classic, but feel free to use your favorite.

Optional:

• Ranch dressing – Totally up to you. Sometimes I mix a little ranch and buffalo together for dipping—it cools things down and makes each bite even more flavorful.

Let’s Get Cooking

Here’s how I whip these up, step-by-step:

1. Preheat your oven to 350°F and line a baking sheet with a silicone mat or parchment paper. I use a silicone baking mat I’ve had for years—it’s a lifesaver for cheesy recipes like this because nothing sticks.
2. Lay out your mozzarella slices in a single layer. Bake for about 5 to 7 minutes until they’re bubbly and the edges are lightly browned.
3. Let them rest for about a minute—not too long or they’ll harden, but just enough so you can roll without burning your fingers.
4. Place a small amount of chicken on one side of the melted cheese and roll it up tightly. Set seam-side down to help it hold its shape.
5. Serve with buffalo sauce, ranch, or both. I always put out a couple of small dipping bowls and let everyone go wild.

Try These Cheese Swaps

Mozzarella works great, but if you want to play around, I’ve also had success with:

• Cheddar – more flavor, a little crispier
• Provolone – smooth and slightly sharp
• Pepper jack – for an extra kick

The bake time might vary a bit depending on the cheese’s moisture and thickness, so keep an eye the first couple of times. I’ve learned that ovens can be unpredictable, and a few extra seconds can turn crisp into too crispy.

Carb Info (It’s Good News)

Each serving (three taquitos and a tablespoon of buffalo sauce) clocks in at less than 1 net carb. I didn’t believe it until I ran the numbers. If you add a low-carb ranch, you’re still well within 3 net carbs total, which is pretty amazing for something this filling and flavorful.

It’s one of those meals that feels like you’re “cheating” on keto, even though you’re not.

Real-Life Tips from My Kitchen

• Use leftover shredded chicken: I often make a big batch of shredded chicken early in the week just for recipes like this. It makes life easier on hectic nights.
• Spice it up: If you like things fiery, toss your chicken in buffalo sauce before rolling it up.
• Don’t wait too long to roll: Once the cheese sets, it’s not as easy to fold. I’ve had a few crack on me when I got distracted.
• Make it a meal: Pair these with a quick spinach salad, celery sticks, or cauliflower mash to turn them into a satisfying dinner.

Can I Make These Ahead?

Yes! I’ve made these a few hours in advance and reheated them in the oven or air fryer. They stay crispy and don’t lose their shape. Just keep them in the fridge and pop them back into a 350°F oven for 5–6 minutes or until warmed through.

They’re also great cold as a protein-packed snack—I’ve eaten more than a few straight from the fridge on busy afternoons.

How to Store Leftovers

If you somehow have extras, here’s how I store them:

• Fridge: Keep them in an airtight container for up to 3 days. Line the container with a paper towel to catch moisture and help keep the bottoms crisp.
• Reheat: I prefer the oven or air fryer to bring back the crunch. Microwaving works in a pinch, but they’ll be softer.

Quick Questions

Can I use a different meat?
Absolutely. I’ve used turkey, pulled pork, and even leftover meatballs chopped up. It’s super flexible.

Do I need to grease the baking mat?
Nope. The fat from the cheese prevents it from sticking. That’s one of the reasons I love using a silicone mat for this.

Is this kid-friendly?
Yes, but if your kids don’t love buffalo sauce, just serve it plain or with ketchup. Mine like it with a little melted cheese on top, too.

If you’re following a keto lifestyle or just looking for a quick low-carb fix that actually tastes good, these Buffalo Chicken Taquitos will absolutely hit the spot. They’re simple, bold in flavor, and honestly kind of addictive.

Try Other Recipes:

Keto Boursin Chicken

Keto Buffalo Ranch Chicken Salad

Creamy Keto Tuscan Chicken Soup