Buffalo Chicken Taquito Wraps

Last week, I went a little wrap crazy.  It’s all part of my continuing effort to try new recipes.  I have literally thousands of recipes in categorized boards on Pinterest, as well as a whole bunch torn out of magazines, so I try to make one or two new recipes a week mixed in with old favourites.  So last week, I made a batch of cheeseburger wraps, and a batch of buffalo chicken taquito wraps.  They were a nice change since they’re so easy to pack for lunches, and both had lots of protein and flavour.  Today, I’m going to share the chicken recipe with you.  It was delicious!  Flavourful, filling, and with a bit of kick – Nick even ate a few for dinner!  Plus it instilled a new love for the buffalo sauce, which I even made on some leftover rice at one point!  So, let’s get cooking 🙂

Buffalo Chicken Taquito Wraps (adapted from Deal Wise Mommy)


  • 4 cup(s) of chicken, cooked and shredded
  • 5 large flour tortillas
  • 10 slices of light marble cheese, from a brick
  • 4 ounce(s) of light cream cheese
  • 1/3 cup(s) of Frank’s hot sauce
  • 1/3 cup(s) of milk
  • 2 tbsp. of butter
  • 1 tsp. of seasoning salt
  • 1 tsp. of garlic powder
  • 2 tbsp. of vegetable oil


  1. Preheat oven to 425.
  2. In a fairly large pot on medium heat, melt butter.
  3. Add seasoning salt and garlic powder, mix well.
  4. Add cream cheese and mix until melted and uniform.
  5. Add in hot sauce and milk, combine well, and simmer for about 7 minutes.
  6. Add salt to taste, mix again.
  7. Add chicken to pot, remove from heat, and mix until fully coated and uniform.
  8. Lay out your 5 tortillas, evenly divide the chicken between them, in the centre.
  9. Place 2 slices of marble cheese on top of each tortilla, on top of the chicken.
  10. Roll up tightly like a burrito, and place on a greased baking dish (I used an 8”x8” deep dish).
  11. Brush wraps with vegetable oil on all sides.
  12. Bake for 15-18 minutes.

The end result is tasty, with a nice crispy wrap and warm, spicy filling.  I guess to really make it Buffalo style, it would be served with blue cheese dip and maybe some celery sticks.  That wasn’t really practical for a work lunch, though, which was the purpose this time around.  I really loved the way the sauce turned out.  Like I said above, I actually whipped it up on some leftover rice when I was hungry, by basically topping my cold rice with cream cheese, hot sauce, garlic powder, and seasoning salt, then heating it up, and mixing it all together – yummy!

What are you guys cooking up these days?


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