These Mini Buffalo Chicken Tortilla Cups pretty much transform your favorite game-day dip into the perfect finger food! Made with a few simple ingredients, the buffalo chicken filling is easy and protein-packed. Then, stuff it inside some mini, crispy tortilla cups (made in a muffin tin) and top with cheese. These will be a crowd pleaser as your next football snack!

Mini Buffalo Chicken Tortilla Cups on White Plate

Well, I certainly don’t enjoy football season — it means my husband is glued to the TV or his phone for far too many hours — but I do like an excuse to make fun game day snacks! Buffalo chicken flavored anything is Kyle’s favorite so I had the idea to transform the dip into these little tortilla cups which are wayyy easier to eat. Plus, they’re made with simple, wholesome ingredients that you probably already have on hand!

Why You’ll Love these Mini Buffalo Chicken Tortilla Cups

Anything mini is just better 🙂
The buffalo chicken filling is made with greek yogurt as a lighter, higher-protein option.
This recipe can easily be made gluten free by swapping in some gluten free tortillas!
You can use up leftover roasted chicken or rotisserie chicken to make this even easier.
The tortillas act as the perfect vessel to hold the buffalo chicken filling together.
It makes 12 mini tortilla cups, rather than having an insane amount of leftovers when you usually make buffalo chicken dip.

What You Need to Make Mini Buffalo Chicken Tortilla Cups

Tortillas: My favorite brand is Maria & Ricardo’s. I used their Whole Wheat Plus tortillas but any of them will work! For a gluten free option, use their quinoa flour or almond flour tortillas.
Chicken Breast: I use the boiled chicken method because it’s super easy but you can also use rotisserie chicken or whatever method you prefer to get shredded chicken!
Plain Greek Yogurt: A high-protein alternative to cream cheese that’s typically used in buffalo chicken dip. I recommend using full-fat. Some of my favorite brands are Siggi’s, Icelandic Provisions and Green Mountain Creamery.
Buffalo Sauce: You can keep it classic and use Frank’s, or use the Primal Kitchen brand.
Ranch: For within the filling and some extra to drizzle on top. I like to use the Primal Kitchen brand.
Garlic Powder, Onion Powder, Paprika, Salt + Pepper: Some spices to add extra flavor to the buffalo chicken filling.
Shredded Cheddar Cheese: Nothing like some melty cheese on top of the buffalo chicken!
Green Onion: This is optional but a great finishing touch for both flavor and color.

Mini Buffalo Chicken Tortilla Cups Cross Section

How To Make the Mini Buffalo Chicken Tortilla Cups

There are essentially 3 steps to this recipe – 1) Bake the tortillas in a muffin tin until crispy, 2) Prepare the buffalo chicken dip, 3) Stuff the buffalo chicken dip inside the tortilla cups, top with cheese and bake!

To start, you’re going to cut your tortillas into 4inch circles. It helps if you microwave the tortillas for about 15 seconds to soften them up and make them more pliable. If you have a cookie cutter…cool, use it! If you’re like me and don’t have one (and didn’t want to buy one), you can also use a jar or something of similar size to cut the tortillas. I definitely recommend using up the leftover tortillas rather than throwing them away! You could cut them up and make them into tortilla chips or crack an egg in the hole as a fun breakfast.

Then, press the tortilla rounds into the cavities of a muffin tin. You may need to pleat them slightly to make them fit in. It doesn’t have to be perfect…don’t stress! Spray with a bit of oil and then bake in the oven at 350F for about 12 minutes or until slightly crispy.

While the tortilla cups are baking, you can prepare the buffalo chicken filling. This just requires adding the shredded chicken, greek yogurt, buffalo sauce, ranch and spices to a large bowl and mixing until incorporated. Spoon the buffalo chicken mixture into each of the tortilla cups, top with a sprinkle of cheese and return to the oven for 10 more minutes. I like to switch the oven to broil for a few minutes at the end to make the cheese all nice & golden. Top with some more ranch and chopped green onion if you’d like, and enjoy!

Can I use Rotisserie Chicken Instead?

Yes, of course! Literally any method you prefer to get shredded chicken will work for this recipe. I like to boil the chicken in water because it’s easy and pretty quick, but if you want to make your life even easier…use a rotisserie chicken and then shred it up. 1 lb of chicken breast should yield about 2.5 cups of shredded chicken, so just make sure you use that much!

Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.

Looking for more Buffalo Recipes?

5 from 1 vote

Mini Buffalo Chicken Tortilla Cups

Show up to the game-day watch party with these and everyone will be happy. Mini Buffalo Chicken Tortilla Cups are the finger food version of your favorite buffalo chicken dip. Made with a few simple ingredients, this recipe is easy, protein-packed and so fun to eat!

Servings tortilla cups

Prep Time 15

Cook Time 40

Total Time 55

Equipment

Muffin Tin
4" Circle Cookie Cutter (or use a drinking glass)
large bowl
small pot

Ingredients

For the Tortilla Cups:

12 tortillas* (sub gluten-free if necessary)

For the Buffalo Chicken Filling:

1 lb boneless, skinless chicken breast
½ cup plain greek yogurt (I prefer full-fat)
½ cup buffalo sauce
¼ cup ranch + more for topping
1 tsp garlic powder
½ tsp onion powder
½ tsp paprika
½ tsp salt
¼ tsp black pepper
dash of cayenne (optional)

For Topping:

1 cup shredded cheddar cheese
chopped green onion (optional)

Instructions

Add chicken to a pot & cover with cold water. Add salt. Bring to a boil over medium heat. Once boiling, cover & reduce heat to low. Continue cooking for 10-20 mins (depending on size) or until chicken reaches 165F.
Shred chicken with two forks (or a stand mixer). This should yield about 2.5 cups. You could also rotisserie chicken or whatever method you prefer!
Preheat oven to 350F. Place tortillas on a plate and warm them in the microwave for 15 seconds. Then, cut into 4” circles. Press each tortilla round into a muffin tin cavity, pleating as needed. Spray with oil. Bake for 12 minutes.
Meanwhile, in a large bowl whisk together the yogurt, buffalo sauce, ranch and seasonings. Add in the shredded chicken and stir until coated.
Scoop the buffalo chicken mixture into the tortilla cups and top with some shredded cheddar cheese. Return to the oven and bake for 10 more minutes. I like to broil for the last 3 to get the cheese a little golden & crispy!
Let them cool for a few minutes, then top with a drizzle of ranch + some chopped green onion. Enjoy!

Notes

*You will need 12, 4″ rounds so depending on the size of your tortillas, you may need less than listed in the recipe.

Course: Appetizer, Side Dish, Snack

Cuisine: American

Diet: Gluten Free

Keyword: buffalo chicken, Buffalo Sauce, Cheese, Chicken, Football, Game Day, Snack, Tortillas

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.