This Buffalo Chicken Taquito Chopped Salad combines crispy chicken taquitos, crunchy iceberg lettuce, smoky bacon, fresh vegetables, blue cheese, and creamy ranch dressing in one seriously satisfying meal. It has all the flavors of buffalo chicken wings and a classic wedge salad, but everything is chopped into easy-to-eat bites.
The warm buffalo chicken taquitos make this salad feel hearty enough for dinner. Once sliced, they become crispy little crouton-like bites filled with cheesy buffalo chicken. A drizzle of extra buffalo sauce brings just the right amount of heat, while cool ranch dressing balances every bite.
This is the kind of salad to make when you want something fresh but still crave comfort food. It is crunchy, cheesy, spicy, creamy, and packed with flavor.
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Why You’ll Love This Buffalo Chicken Salad
This isn’t an ordinary grilled chicken salad. The crispy buffalo chicken taquitos add texture and bold flavor without requiring you to bread or fry chicken.
You’ll love this recipe because it is:
- Quick and easy enough for a weeknight dinner
- Packed with crispy, creamy, spicy, and crunchy textures
- A complete meal in one bowl
- Easy to customize with your favorite salad toppings
- Perfect for using homemade or frozen chicken taquitos
- A fun alternative to traditional buffalo chicken salad
It also makes a great game-day dinner when you want buffalo chicken flavor without serving another platter of wings.
What Is a Taquito Chopped Salad?
A taquito chopped salad is made by slicing crispy taquitos into bite-sized pieces and tossing them with chopped lettuce, vegetables, cheese, dressing, and other toppings.
This version is inspired by a classic wedge salad. It starts with cold, crunchy iceberg lettuce and includes tomatoes, bacon, red onion, blue cheese, and creamy dressing. Instead of leaving the lettuce in large wedges, everything is chopped so you get a little of each ingredient in every bite.
The buffalo chicken taquitos turn it into a hearty main-dish salad with plenty of crunch and flavor.
Ingredients for Buffalo Chicken Taquito Chopped Salad
For the buffalo chicken taquitos
- Cooked shredded chicken
- Soft flour tortillas
- Cream cheese
- Shredded cheddar cheese
- Buffalo wing sauce
- Garlic powder
- Onion powder
- Cooking spray or olive oil
Using rotisserie chicken makes the filling especially quick and easy. You can also use leftover baked or grilled chicken.
For the chopped salad
- Iceberg lettuce
- Cherry or grape tomatoes
- Cooked bacon
- Red onion
- Celery
- Blue cheese crumbles
- Green onions
- Ranch or blue cheese dressing
- Buffalo sauce
Iceberg lettuce works especially well because it gives the salad that cold, crisp wedge-salad texture. Romaine can be added or substituted if that is what you have available.
How to Make Buffalo Chicken Taquito Chopped Salad
1. Prepare the buffalo chicken filling
Add the shredded chicken, softened cream cheese, cheddar cheese, buffalo sauce, garlic powder, and onion powder to a mixing bowl.
Stir until the chicken is evenly coated and the cream cheese is completely incorporated. Taste the filling and add more buffalo sauce if you prefer extra heat.
2. Roll the taquitos
Place a small amount of buffalo chicken filling in a line near the bottom third of each flour tortilla. Roll the tortilla tightly around the filling.
Arrange the rolled taquitos seam-side down on a parchment-lined baking sheet. Leave a little space between each one so the tortillas can become crisp on all sides.
Lightly spray or brush the taquitos with oil.
3. Bake until crispy
Bake the taquitos at 425°F for 15 to 18 minutes, turning once, until the tortillas are golden and crisp.
Allow them to cool for a few minutes before cutting. This helps keep the filling inside when the taquitos are sliced.
4. Assemble the chopped salad
Add the chopped iceberg lettuce to a large serving bowl or platter. Top it with tomatoes, crumbled bacon, sliced red onion, celery, blue cheese, and green onions.
Drizzle the salad with ranch or blue cheese dressing.
5. Add the taquitos
Slice the warm buffalo chicken taquitos into bite-sized pieces and arrange them over the salad.
Finish with an extra drizzle of buffalo sauce and dressing. Serve immediately while the taquito pieces are still hot and crispy.
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Tips for Making the Best Taquito Chopped Salad
Don’t overfill the tortillas
Too much filling makes the taquitos difficult to roll and can cause them to split while baking. Use a thin line of filling and roll each tortilla tightly.
Place the seam side down
Always arrange the taquitos with the seam against the baking sheet. This helps prevent them from unrolling as they bake.
Let the taquitos cool before slicing
Wait three to five minutes before cutting the baked taquitos. The filling will set slightly, making them easier to slice without falling apart.
Dry the lettuce well
Water left on the lettuce will thin the dressing and make the salad soggy. After washing the iceberg lettuce, dry it thoroughly before chopping.
Add the taquitos right before serving
For the crispiest texture, don’t place the sliced taquitos on the dressed salad until you are ready to eat.
Make It Your Own
One of the best things about this buffalo chicken chopped salad is how easily it can be customized.
Try adding:
- Diced avocado
- Fresh corn or roasted corn
- Shredded carrots
- Sliced cucumber
- Pickled red onions
- Banana peppers
- Diced hard-boiled eggs
- Shredded cheddar cheese
- Crispy fried onions
- Crushed tortilla chips
- Jalapeño slices
- Diced bell peppers
For a milder version, use less buffalo sauce in the taquito filling and serve additional sauce on the side.
If you enjoy extra heat, add diced jalapeños to the filling or finish the salad with sliced hot peppers.
Ranch or Blue Cheese Dressing?
Ranch dressing gives this salad a cool, creamy flavor that balances the buffalo sauce. It is also a good choice for anyone who doesn’t enjoy the stronger flavor of blue cheese.
Blue cheese dressing creates a more traditional buffalo-wing flavor and works especially well with the bacon and iceberg lettuce.
You can also use ranch dressing on the salad and add a small amount of blue cheese crumbles on top. This gives you the classic flavor without making the blue cheese overpowering.
Can I Use Frozen Taquitos?
Frozen chicken taquitos are a convenient shortcut for this salad. Cook them according to the package directions until very crisp, allow them to cool briefly, and then cut them into bite-sized pieces.
For more buffalo flavor, toss or drizzle the cooked taquito pieces with a small amount of buffalo sauce before placing them on the salad.
Choose chicken and cheese taquitos for the closest flavor to the homemade version.
Can I Make the Taquitos in the Air Fryer?
The buffalo chicken taquitos can be cooked in an air fryer at 390°F for approximately 7 to 10 minutes. Place them seam-side down in a single layer and turn them halfway through cooking.
Air fryer cooking times can vary, so check them early. The taquitos are ready when the tortillas are crisp and golden and the filling is hot.
Can I Prepare This Salad Ahead of Time?
Most of the ingredients can be prepared ahead, but the salad should not be completely assembled until shortly before serving.
You can:
- Make and roll the taquitos up to one day ahead
- Chop and wash the lettuce
- Cook and crumble the bacon
- Slice the vegetables
- Mix the buffalo chicken filling
- Portion the dressing and buffalo sauce
Store each component separately in the refrigerator. Bake the taquitos and assemble the salad when you are ready to serve.
How to Store Leftovers
Store the lettuce, toppings, dressing, and sliced taquitos in separate airtight containers whenever possible.
The chopped vegetables and lettuce will keep in the refrigerator for up to two days. The buffalo chicken taquitos can be refrigerated for up to three days.
Reheat leftover taquitos in the oven or air fryer until hot and crispy. Microwaving works in a pinch, but the tortillas will be softer.
A fully dressed salad is best eaten right away because the iceberg lettuce and taquito pieces will become soggy in storage.
Game Day Ideas to Serve with Buffalo Chicken Taquito Salad
This hearty chopped salad can be served as a complete meal. If you want to add a side, try serving it with:
It would also be a fun addition to a game-day spread with wings, sliders, dips, and other easy appetizers.
PrintEasy Buffalo Chicken Taquito Chopped Salad
This Buffalo Chicken Taquito Chopped Salad combines crispy homemade chicken taquitos with crunchy iceberg lettuce, bacon, tomatoes, celery, red onion, blue cheese, buffalo sauce, and creamy dressing. It’s a hearty chopped wedge-style salad perfect for an easy dinner or game day.
- Prep Time: 20 minutes
- Cook Time: 18 MINS
- Total Time: 38 minutes
- Yield: 4 SERVINGS 1x
- Category: APPETIZER | SALAD, Dinner
- Method: Baking
- Cuisine: American
Ingredients
Buffalo Chicken Taquitos
- 2 cups cooked shredded chicken
- 4 ounces cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- ⅓ cup buffalo wing sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 8 small flour tortillas
- Olive oil or nonstick cooking spray
Chopped Salad
- 1 large head iceberg lettuce, washed, dried, and roughly chopped
- 1½ cups cherry tomatoes, halved
- 6 slices bacon, cooked and crumbled
- 2 celery stalks, thinly sliced
- ¼ small red onion, thinly sliced
- ½ cup blue cheese crumbles
- 3 green onions, sliced
- ¾ cup blue cheese dressing or ranch dressing
- ¼ cup buffalo sauce, for drizzling
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Add the shredded chicken, softened cream cheese, cheddar cheese, buffalo sauce, garlic powder, and onion powder to a medium mixing bowl.
- Stir until the chicken is evenly coated and the cream cheese is fully incorporated.
- Place approximately ¼ cup of the buffalo chicken mixture in a line near the bottom third of each tortilla. Roll each tortilla tightly around the filling.
- Arrange the taquitos seam-side down on the prepared baking sheet. Lightly brush or spray the tortillas with olive oil.
- Bake for 15 to 18 minutes, turning halfway through, until the tortillas are crisp and golden brown.
- Remove the taquitos from the oven and let them rest for three to five minutes before slicing.
- Add the chopped iceberg lettuce, tomatoes, bacon, celery, red onion, blue cheese, and green onions to a large salad bowl.
- Cut each buffalo chicken taquito into three or four irregular bite-sized pieces.
- Drizzle the chopped salad with blue cheese or ranch dressing. Gently toss until the ingredients are lightly coated.
- Transfer the salad to a large serving platter. Scatter the sliced buffalo chicken taquitos over the top.
- Drizzle the entire salad with additional buffalo sauce and blue cheese dressing. Serve immediately while the taquito pieces are warm and crispy.
Notes
- Rotisserie chicken is an easy shortcut for the taquito filling.
- Do not overfill the tortillas or they may split while baking.
- Allow the taquitos to cool for several minutes before slicing so the filling stays inside.
- Add the sliced taquitos immediately before serving to keep them crisp.
- For a milder salad, reduce the buffalo sauce in the filling to ¼ cup.
- Ranch dressing can be substituted for blue cheese dressing.
- Frozen chicken taquitos can be used as a shortcut. Cook them according to the package instructions, slice, and drizzle with buffalo sauce.
- To air fry the homemade taquitos, cook them at 390°F for 7 to 10 minutes, turning halfway through.
Make It Your Own
Add diced avocado, shredded carrots, roasted corn, cucumber, pickled red onions, jalapeños, hard-boiled eggs, crispy fried onions, or crushed tortilla chips.
Frequently Asked Questions
Can I use corn tortillas?
Yes, but corn tortillas need to be warmed before rolling or they may crack. Flour tortillas are softer, easier to roll, and create a crisp but slightly chewy taquito.
Is this salad very spicy?
The spice level depends on the buffalo sauce you use. For a mild salad, use a mild wing sauce and plenty of ranch dressing. For more heat, add extra buffalo sauce or sliced jalapeños.
What lettuce is best for chopped buffalo chicken salad?
Iceberg lettuce provides the coldest, crunchiest texture and makes the salad taste similar to a chopped wedge salad. Romaine is another good choice or can be combined with iceberg.
Can I use leftover buffalo chicken?
Yes. Mix leftover buffalo chicken with cream cheese and cheddar to create the taquito filling. You may not need to add additional buffalo sauce.
How do I keep the taquitos from getting soggy?
Bake or air fry the taquitos until very crisp. Add them to the salad immediately before serving and drizzle the buffalo sauce over them lightly instead of soaking them.
Final Thoughts
This Buffalo Chicken Taquito Chopped Salad is everything a dinner salad should be—crisp, hearty, colorful, and loaded with flavor. The combination of crunchy iceberg lettuce, smoky bacon, cool ranch, blue cheese, fresh vegetables, and warm buffalo chicken taquitos makes every bite different.
It’s an easy way to turn buffalo chicken into a complete meal, and the homemade taquitos make it feel much more satisfying than an ordinary chicken salad. Serve it for a quick weeknight dinner, a casual weekend meal, or a game-day dish everyone can pile onto their plate.
