Buffalo Chicken Baked Tacos

This baked taco recipe is simple and protein packed! I love using a rotisserie chicken to make prep easy, but you could cook up chicken breast or boneless skinless thighs! We’re packing in the protein thanks to the addition of mashed white beans. Perfect for taco night or for a fun twist on lunches!

Buffalo Chicken Baked Tacos Ingredients

Rotisserie chicken: This is one of my favorite ways to use a rotisserie chicken because it cuts down on so much prep time. Since we also have the white beans, you can use less chicken if desired, or omit and double up on the beans for a vegetarian option.

Buffalo sauce: Buffalo sauce is the perfect kick to round up the ingredients of this dish. It’s one of my favorite ways to add just a little spice! My personal favorite is Primal Kitchen. If you don’t like any spice, omit the buffalo sauce and use your favorite mild taco seasoning instead.

Cannellini beans: My go-to white bean is a cannellini bean. They’re a great source of fiber and plant-based protein and have a subtle nuttiness to them, making them easy to sneak into dishes to give a hidden protein boost. You can also swap for Navy or Great Northern beans if needed.

Corn tortillas: The best baked tacos come from corn tortillas! The toughness can vary based on the brand you get, and how well they fold depends on how fresh they are, that’s why I recommend microwaving for about 30 seconds before attempting to fold them in half. Most corn tortillas are naturally gluten-free as well!

Buffalo Chicken Baked Tacos

Recipe by Jenn Lueke

4.6 from 16 votes

Servings

Adjust servings

+

–

4

servings

Prep time

30

minutes

Cooking time

15

minutes

This baked taco recipe is simple and protein packed! I love using a rotisserie chicken to make prep easy, but you could cook up chicken breast or boneless skinless thighs! We’re packing in the protein thanks to the addition of mashed white beans. Perfect for taco night or for a fun twist on lunches!

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Ingredients

• 3 cups shredded rotisserie chicken

• 1/2 cup buffalo sauce

• 1 red bell pepper, thinly sliced

• 8 to 10 six-inch corn tortillas

• 15 ounces cannellini beans, drained and rinsed

• 1 cup shredded cheddar cheese

• 1 ripe avocado, pitted and mashed, for garnish

• thinly sliced green onion, for garnish

• roughly chopped cilantro leaves, for garnish

• 1 lime, quartered, for garnish

Directions

• Preheat the oven to 425ºF. Lightly spray a large sheet pan with oil and set aside.
• Add the shredded chicken and buffalo sauce to a large bowl and toss to evenly coat and set aside.
• Wrap the stack of tortillas in a damp paper towel and place on a plate. Microwave to steam, about 30 seconds (or warm on a skillet).
• Place the tortillas on the sheet pan and evenly divide the beans among them on one half, so they can be folded (see pictures for reference). Use a fork to mash the beans until no full pieces are left. Evenly divide the buffalo chicken among the tortillas, placing it on top of the mashed beans, followed by the bell peppers and shredded cheese.
• Fold each tortilla in half and press down to close. If the tortillas are not staying closed, place a flat object on top for a few minutes to hold, like a plate, or place another clean sheet pan on top (you can also leave a pan on top while they bake).
• Bake for 13 to 15 minutes, flipping halfway through, until slightly golden and crisp on each side. Remove from the oven and sprinkle with salt while warm.
• To serve, divide the tacos evenly among four plates. Serve with mashed avocado, green onion, cilantro, and lime juice on top.

Notes

• Storage: Refrigerate in a sealed container for up to 4 days.
• Reheating: The best way to reheat the tacos is to air fry or bake in the oven at 350F until warm, 5-10 minutes. You can also microwave until warm, about 2 minutes From frozen, thaw in the fridge for at least 8 hours or overnight, then heat as instructed. 
• Folding the tacos: If you’re having trouble keeping the tacos folded while you work to fill them all, place a heavy plant or a second sheet pan over top. If you use a sheet pan you’ll be able to keep it on top while the tacos bake!
• Dairy-free: Swap the cheddar cheese for dairy-free shredded cheese.
• Tortillas: Swap corn for regular flour or almond flour tortillas.

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