You enjoyed my ground beef and refried bean sheet pan tacos, so here’s another tasty variation: buffalo chicken. These sheet pan buffalo chicken tacos combine creamy, spicy buffalo flavor with a crisp baked tortilla shell. They’re easy to assemble on a single sheet pan and are ready in under 30 minutes. They also freeze well, making them an excellent option for meal prep.

Three folded flatbreads filled with shredded meat, melted cheese, sauce, and topped with chopped red onions and purple cabbage on parchment paper.

What makes this recipe great

Perfect for meal prep: Make a big batch and freeze for later — these tacos keep very well and can be reheated from frozen.

Short prep time: Only about 15 minutes of prep and then 10 minutes in the oven.

Handheld size: Using street taco flour tortillas yields small, snackable tacos ideal for appetizers or party platters.

Ingredients for Buffalo Chicken Tacos

Flour tortillas: This recipe uses street taco-size flour tortillas. Flour crisps very nicely in the oven; corn tortillas can turn chewy instead of crispy when baked, so I don’t recommend them here.

Full ingredient list appears in the recipe card below.

A glass bowl containing shredded chicken, chopped celery, diced red onion, and orange buffalo sauce, arranged in separate sections before mixing.

A glass bowl containing chopped celery, chopped red onion, shredded red cabbage, and a dollop of mayonnaise on a light surface.

Don’t Skip the Simple Slaw

The cabbage slaw is quick to assemble and can be served on the side or piled right on top of each crispy taco. It adds crunch, brightness, and a cool contrast to the spicy buffalo chicken. You’ll need:

Shredded red cabbage
Minced red onion
Minced celery
A squeeze of fresh lemon
Blue cheese dressing (or your preferred dressing)

Tips for Making Baked Buffalo Chicken Tacos

Use flour tortillas: Flour street tacos crisp up beautifully when baked. Corn tortillas tended to be chewy in testing, so for this recipe choose flour tortillas for the best texture.

Full recipe instructions are included in the recipe card below.

Three flour tortillas topped with shredded chicken, diced vegetables, and a dollop of white sauce, arranged on a light brown surface.

Love buffalo chicken?

If you enjoy buffalo chicken flavors, try other buffalo-inspired dishes for variety: healthy buffalo chicken, buffalo chicken wraps, a hearty buffalo chicken chili, grilled buffalo chicken salad with Greek yogurt blue cheese dressing, or buffalo chicken meatballs.

Six folded pita tacos filled with shredded meat, purple cabbage slaw, and a dollop of white sauce arranged on a parchment-lined baking sheet.

Serving Suggestions

I often serve these buffalo chicken tacos as an appetizer. Arrange them slightly overlapping on a platter and run a line of slaw down the center of each row — it looks elegant yet takes very little effort.

Refrigerate or Freeze

These tacos freeze well. Let them cool completely, then store in a freezer-safe container. To reheat, preheat the oven to 350ºF and bake for 15–20 minutes from frozen, or until heated through. Cover with foil if they are browning too quickly.

Three folded tacos filled with shredded meat and melted cheese, topped with chopped red onions and a dollop of white sauce, placed on brown parchment paper.

More Easy Taco Recipes to Try

Sheet Pan Beef Tacos
Breakfast Tacos
Street Corn Smash Tacos
Easy Ground Beef Tacos
Flank Steak Tacos
Cotija Chicken Tacos

Sheet Pan Buffalo Chicken Tacos

Make sheet pan buffalo chicken tacos in under 30 minutes. They’re creamy, spicy, and full of buffalo flavor. Serve with a simple slaw and extra blue cheese dressing if desired.

By: Emily Richter

Prep: 15 mins — Cook: 10 mins — Total: 25 mins — Servings: 6

Ingredients

4 cups shredded chicken (rotisserie works great)
1/2 cup buffalo sauce (brands vary; Primal Kitchen was used here)
2 stalks celery, minced
2 tablespoons minced red onion
12 street taco-size flour tortillas
1 1/2 cups 2% cottage cheese (or substitute blue cheese crumbles)

Simple Slaw

3 cups shredded red cabbage
1/4 large red onion, minced
1 celery stalk, minced
Squeeze of fresh lemon
1/4 cup blue cheese dressing

Instructions

Preheat the oven to 425ºF and line a large baking sheet with parchment paper.
In a bowl, combine the shredded chicken, buffalo sauce, minced celery, and minced red onion. Stir until the chicken is evenly coated in sauce. Set aside.
Arrange the tortilla shells on the prepared baking sheet. Place about 2 tablespoons of the chicken mixture on one half of each tortilla. Add about 2 tablespoons of cottage cheese on top of the chicken, then fold each tortilla in half and gently press the edges to seal. Lightly spray or brush each taco with avocado oil or a neutral oil for crisping.
Bake for 5–7 minutes or until the tacos turn golden brown. Optionally flip halfway through baking to brown both sides evenly. Baking times can vary by oven.
While the tacos bake, prepare the slaw: combine shredded cabbage, minced red onion, minced celery, a squeeze of lemon, and blue cheese dressing in a bowl. Toss to combine and set aside.
Remove the tacos from the oven and top with the slaw. Serve with extra blue cheese dressing if desired.

Tips & Notes

Buffalo sauce flavor and thickness vary by brand. If you want a creamier buffalo mixture, stir in 1–2 tablespoons of Greek yogurt. To reduce heat, add 1–2 tablespoons of honey.
Bake times and the final color of the tacos will vary depending on your oven; watch them closely the first time.
Cottage cheese can be swapped for blue cheese crumbles if you prefer a stronger tang.

Nutrition

Nutrition information is an estimate and should be used as a guide only.

Per serving: Calories: 418 kcal, Carbohydrates: 36 g, Protein: 35 g, Fat: 14 g, Fiber: 3 g, Sugar: 6 g

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Photography by: The Wooden Skillet