Buffalo Chicken Tacos (Sheet Pan)
These Buffalo Chicken Tacos are the easiest mash-up taco recipe since they are made on a sheet pan! Ready in 30 minutes, they will be the hit of any tailgate, party, or weeknight meal with adults or kids.
Anything buffalo chicken is a huge hit in our house! And these Buffalo Chicken Tacos may just be the new favorite recipe among my kids and husband. I’ve made them a handful of times now and there are never any leftovers.
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The best part about these tacos is they have almost no mess. You don’t need to brown the chicken in advance, just mix, spread and bake for a crispy, cheese bite. If you are a fan of tacos, try my original Sheet Pan Beef Tacos or my Fried Chicken Tacos.
Table of Contents
why you’ll love this recipe
- Easiest tacos to assemble. If you are looking for a mess-free recipe, this makes it super easy since you don’t even have to brown the chicken in advance!
- The best mash up of flavors. If you love tacos and you love buffalo chicken, then these are a guaranteed hit!
- Perfect for dinner or entertaining a crowd. They can easily be a snack, appetizer, or main course for any party, tailgate, or simple family meal.
ingredients
Scroll Down for Ingredient Amounts Listed in the Recipe Card Below
- Olive oil or neutral oil spray: For greasing the sheet pan and crisping up the tortillas.
- Flour tortillas: Makes a nice crispy exterior.
- Ground chicken: The protein for inside the waffles.
- Buffalo sauce: Flavors the chicken mixture.
- Ranch seasoning: Use the packet, it adds that perfect garlicky dill flavor to compliment the buffalo sauce.
- Dried minced onion: Adds a bit of sweet onion flavor.
- Shredded Monterey Jack or cheddar cheese: Shred if fresh for the best results if possible.
- Bleu cheese crumbles: The garnish to pair with the buffalo flavor. You can easily omit if you don’t care for blue cheese.
- Toppings: Ranch or bleu cheese dressing, diced celery, sliced green onion, extra buffalo sauce are all different toppings we love with these tacos!
Tools You’ll Need
how to make buffalo chicken tacos
- Preheat oven to 425°F. Line a baking sheet with foil or parchment paper, then spray thoroughly with olive oil or a neutral oil spray.
- In a medium bowl, combine ground chicken, buffalo sauce, ranch seasoning, dried minced onion, and 1 cup of the shredded cheese. Mix until well blended.
- Wrap the tortillas in a damp paper towel and microwave for about 30 seconds, just until they’re soft and flexible.
- Evenly divide the chicken mixture among each tortilla. Press the chicken in a thin layer over one half of each tortilla, making sure to go all the way to edge.
- Spread about 2 tablespoons cheese of either the remaining shredded cheese or crumbled blue cheese on top of the chicken.
- Fold the tortillas in half to form a taco and gently press.
- Place the tacos on the prepared sheet pan. Spray the tops with more olive or neutral oil spray.
- Bake 18 minutes, flip, then back another 5-8 minutes, or until they’re golden, crispy, and browned around the edges.
- Immediately lift from the sheet pan and place on a serving tray. Serve with extra buffalo sauce and ranch for dipping.
expert tips
- Be sure to nicely grease the tortillas with olive oil or avocado oil cooking spray. This will ensure they become golden brown and nice and crispy in the oven.
- Flip them halfway through. A key step for even cooking and browning.
- Always grate the cheese from the block. If you want the best melt, it’s worth the extra step. You can even use other types of cheese that you prefer like Pepper Jack or Colby Jack.
- Use your favorite buffalo sauce, mild or hot. This is where you can easily customize the spice profile. Choose mild or hot depending on your preference.
- Make sure the tortillas have enough space on the baking sheet. You don’t want them to overlap too much or the tortillas won’t brown and crisp evenly.
storage
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave for a few minutes until warmed through.
While you can freeze leftovers as well, I wouldn’t recommend it since it will change the texture of the tortilla.
If you want to make them ahead of time, you can layer the chicken into the tortillas and keep them stored in the fridge until its time to bake.
Frequently Asked Questions
Of course, you can easily use ground turkey if you desire. Just a protein that’s mild in flavor.
You can, but I can’t guarantee the tortillas will become as crispy when they bake.
While they do, I definitely prefer the flour tortillas since they become crispier and more golden brown.
more easy Buffalo Chicken recipes
- Buffalo Chicken Soup
- Slow Cooker Buffalo Chicken Dip
- Easy Buffalo Chicken Dip
- Baked Buffalo Chicken Wings
Buffalo Chicken Tacos (Sheet Pan)
Ingredients
- olive oil or neutral oil spray
- 8 flour tortillas
- 1 pound ground chicken
- 2 tablespoons buffalo sauce plus more for dipping
- 1 tablespoon ranch seasoning
- 1 tablespoon dried minced onion
- 2 cups shredded Monterey Jack or cheddar cheese divided
- 1/2 cup bleu cheese crumbles optional
- Toppings: ranch or bleu cheese dressing, diced celery, sliced green onion, extra buffalo sauce
Instructions
- Preheat oven to 425°F. Line a baking sheet with foil or parchment paper, then spray thoroughly with olive oil or a neutral oil spray.
- In a medium bowl, combine ground chicken, buffalo sauce, ranch seasoning, dried minced onion, and 1 cup of the shredded cheese. Mix until well blended.
- Wrap the tortillas in a damp paper towel and microwave for about 30 seconds, just until they’re soft and flexible.
- Evenly divide the chicken mixture among each tortilla. Press the chicken in a thin layer over one half of each tortilla, making sure to go all the way to edge.
- Spread about 2 tablespoons cheese of either the remaining shredded cheese or crumbled blue cheese on top of the chicken.
- Fold the tortillas in half to form a taco and gently press.
- Place the tacos on the prepared sheet pan. Spray the tops with more olive or neutral oil spray.
- Bake 18 minutes, flip, then back another 5-8 minutes, or until they’re golden, crispy, and browned around the edges.
- Immediately lift from the sheet pan and place on a serving tray. Serve with extra buffalo sauce and ranch for dipping.
Notes
- Be sure to nicely grease the tortillas with cooking spray. This will ensure they become golden brown and nice and crispy in the oven.
- Flip them halfway through. A key step for even cooking and browning.
- Always grate the cheese from the block. If you want the best melt, it’s worth the extra step. You can even use other types of cheese that you prefer like Pepper Jack or Colby Jack.
- Use your favorite buffalo sauce, mild or hot. This is where you can easily customize the spice profile. Choose mild or hot depending on your preference.
- Make sure the tortillas have enough space on the baking sheet. You don’t want them to overlap too much or the tortillas won’t brown and crisp evenly.
Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
