BAKED BUFFALO CHICKEN TAQUITOS #buffalo #chicken #healthydiet #paleo #lowcarb

It's been a long time since I've made anything with wild ox chicken. A truly significant time-frame! Furthermore, it's the end of the week. Tomorrow, I am heading off to my FIRST Frozen themed birthday gathering and I should state, that I am quite eager to go. I haven't seen the motion picture yet, yet just by surfing through Pinterest I know who the characters are. 🙂

On the off chance that you cook the chicken in a moderate cooker throughout the day these bison chicken taquitos meet up truly quick. Different alternatives are to have a chicken previously cooked in the ice chest, a rotisserie chicken, or even canned chicken works with this.

Include the warm chicken in a bowl with cream cheddar, wild ox sauce, and blend. Stuff the chicken in a flour tortilla and prepare them in the stove. I utilized the oven to get them some extra fresh on top. At that point start plunging. Finger nourishment is ideal for game day. It's a great deal like wild ox chicken plunge wrapped inside a tortilla.

Also try our recipe : Cranberry and Walnut Pinwheels #healthydiet #whole30 #paleo #keto #cranberry

INGREDIENTS

8 oz low fat cream cheese
⅛ cup buffalo sauce
2 cups cooked and shredded chicken
12 small flour tortillas (low carb)
SAUCE:
Fat free Ranch Dressing

INSTRUCTIONS

Preheat oven to 425 degrees F.
Mix cream cheese and buffalo sauce until well combined.
Stir in chicken until well combined.
Place 2-3 Tablespoons of mixture spread into a thin line onto center of flour tortilla.
Place on lightly greased cookie sheet and repeat for remaining taquitos.
Once taquitos are arranged on cookie sheet, lightly spray the tops with cooking spray.
Bake at 425 degrees F for 15-20 minutes or until taquitos are golden brown.

Source : bit.ly/2MvBerp