Baked Buffalo Chicken Taquitos w/ Creamy Cilantro Sauce
The taquitos are of Greg’s favorites! They’re perfect for game day or even a weeknight dinner. I made my chicken using an Instant Pot, but if you wanna make your life easy, you can use a rotisserie. You can also sub lavash bread for tortillas if you want!
They taquitos keep really well too, just refrigerate and throw them back in the oven for 10 minutes to re-heat.
Let’s talk about the sauce now…. So simple yet so delicious. A perfect creamy balance to these these spicy taquitos. It’s very versatile too. It would be great dipped in veggies, as a salad dressing or on any Mexican food.
NOTES:
I bought my Josephs Lavash from Sprouts, but you can use regular tortillas if you want.
Ingredients:
4 large chicken breasts (about 3 lbs)
1 cup chicken broth
1 cups @primal Buffalo sauce
6 pieces of Joseph’s lavash
For the sauce:
1 large avocado
1/4 cup @kitehill DF sour cream
2 tbsp red wine vinegar
Handful of cilantro
1 lime
1/2 tsp garlic powder
1 jalapeño, seeds removed
Salt/pepper
Directions:
Set instant pot to manual setting on high pressure, and set timer to 15 minutes. Insert trivet and add chicken to the top of the trivet. Add broth and seasoning chicken liberally with salt/pepper.
Let the steam release naturally for 5 minutes before quick releasing then opening and removing the chicken with your tongs. Wait 10 minutes for the chicken to cool before shredding. It will help it stay moist.
Once cooked, shred the chicken. I used my kitchen aide mixer, but you could use two forks! Add buffalo sauce to the shredded chicken and mix well until combined.
Preheat oven to 425 degrees.
Cut the lavash bread into 4 pieces. Add some of the about 2 tablespoons of buffalo chicken mixture into a line at one end of the lavash and tightly roll it up.
Spray the tops of the taquitos with cooking spray and for 15-20 minutes or until the shells are crispy.
Combine all sauce ingredients in a food processor, pulse until creamy.
