I’m always looking for new ways to switch up taco night, and these Buffalo Chicken Sheet Pan Tacos have officially earned a spot in the rotation. 

These tacos bring all the flavour of classic buffalo wings—spicy, buttery, tangy—but wrapped up in a golden, oven-baked tortilla. You’ve got tender chicken, melty Monterey Jack, and the easiest homemade ranch that pulls it all together. They’re perfect for weeknight dinners, game day, or whenever the buffalo craving hits.

They’re seriously the perfect addition to your weeknight dinner menu. They come together quickly, leave minimal dishes to clean up, and are SO satisfying.

More sheet pan taco recipes:

• Sheet Pan Beef Tacos with Avocado Lime Crema
• Sheet Pan Chicken Tacos with Smoky Chipotle Crema
• Sheet Pan Sweet Potato Tacos with Chili Lime Crema
• Bacon and Egg Sheet Pan Breakfast Tacos

Why You’ll Love This Recipe:

• Buffalo-wing inspired: All the spicy, buttery, tangy goodness of classic wings, wrapped in a crispy, cheesy tortilla.
• Easy homemade ranch: Making your own fresh dressing really elevates these and it only take a few minutes.
• Weeknight-friendly: Ready in about 30 minutes, perfect for busy evenings and after work dinners.
• Perfect for a crowd: If you have a large group to feed, just double the recipe up and break out a second sheet pan!

Ingredients for Buffalo Chicken Sheet Pan Tacos:

Chicken: Dice your chicken breasts into bite-sized pieces so they cook quickly and evenly in the skillet. You can also use boneless, skinless chicken thighs if you prefer.

Bell peppers: A little veggie boost to balance out the richness of the buffalo sauce and ranch. Plus, they bring a bit of a fajita vibe that works perfectly here.

Buffalo sauce: All you need is Frank’s Red Hot and a couple tablespoons of butter. Heat it up, stir it together, and you’ve got an easy, classic buffalo sauce.

Seasonings: Garlic powder, onion powder, salt, and pepper—keep it simple with the spices. The buffalo sauce brings the bold flavour, so you don’t need much else.

Monetery Jack cheese: I like the mellow creamy flavour of Monterey Jack here, but you can sub in any cheese you like.

Green Onions: Add a pop of freshness and colour with some chopped green onions sprinkled on top before serving.

Carrot and celery sticks: Totally optional, but I love serving these tacos with fresh veggies for that full buffalo-wing feel.

Ingredients for Homemade Ranch Dressing:

Buttermilk: This is the non-negotiable ingredient for ranch dressing to me! It gives you that signature tangy flavour you’re looking for.

Mayonnaise: Forms the creamy base and helps everything blend together into a smooth, dreamy dressing.

Dill and chives: You can use fresh or dried—either way, they bring that classic herby flavour that makes ranch taste like ranch.

Lemon juice: A splash of brightness that cuts through the richness and ties everything together.

Garlic powder and onion powder: Adds depth and balance to all the tangy, creamy elements.

Salt & black pepper: Season to taste with salt and freshly cracked black pepper.

Prep for Buffalo Chicken Sheet Pan Tacos:

Here are a few quick tips to keep things moving:

• Preheat your oven so it’s ready when you are.
• Chop up the chicken breast and bell peppers.
• Grate the cheese if it’s not already shredded.
• Gather your toppings so they’re ready to go—I used chopped green onions to garnish and then served with carrot + celery sticks.

How to make Buffalo Chicken Sheet Pan Tacos:

Step One:

Preheat the oven to 400°F.

Step Two:

In a large pan, heat a generous drizzle of olive oil over medium heat. Add the cubed chicken and then season with garlic powder, onion powder, salt, and pepper. Stir for a few minutes and then add in the chopped peppers. Sauté until the chicken is cooked through and the peppers are slightly golden. Remove from heat.

Step Three:

In a microwave-safe bowl, heat the Frank’s Red Hot with the butter until melted and combined. Pour over the chicken and toss to coat. Set aside.

Step Four:

Line a baking sheet with parchment paper. Place the tortillas on the sheet and brush both sides with olive oil. Add the buffalo chicken mixture to one half of each tortilla.

Step Five:

Top with some monterey jack cheese, then fold the tortillas in half and press firmly to seal. Sprinkle a little extra cheese on top.

Step Six:

Bake in the preheated oven for about 15 minutes, or until golden and the cheese is melted and bubbly.

Step Seven:

While the tacos bake, whisk (or blend) together the buttermilk, mayo, dill, chives, garlic powder, onion powder, lemon juice, salt, and pepper. Chill in the fridge until ready to serve.

Step Eight:

Once the tacos are golden and crispy, remove from the oven. Garnish with chopped green onions and serve with the homemade ranch, plus carrot and celery sticks on the side!

Substitutions You Can Try:

This recipe is super flexible, so feel free to make it your own!

• Chicken: I used breasts but thighs work too. You can even use shredded rotisserie chicken then add the buffalo sauce to that and assemble the tacos. You could also sub in cauilflower for a vegetarian option!
• Bell peppers: Leave them out or swap for some chopped onions.
• Monterey Jack cheese: Feel free to swap in cheddar, colby jack, or a dairy-free alternative.
• Tortillas: I used flour tortillas, but large corn tortillas would also work here. Pop them in the microwave for a few seconds to soften before assembling.
• Ranch dressing: I love making it homemade, but your fav bottle from the store is an easy swap.
• Garnishes: Feel free to mix it up! Try shredded lettuce, sour cream, bleu cheese crumbles, or whatever you have on hand.

How to Store the Buffalo Chicken Sheet Pan Tacos:

If you haven’t assembled all of the tacos yet (preferred storage method):

Let the buffalo chicken mixture cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days, or freeze for up to 3 months.

Reheat in a skillet and then assemble + bake fresh tacos when you’re ready to enjoy this meal again!

If you need to store assembled tacos:

Wrap each leftover taco in its own piece of foil to avoid them sticking together, then place them in an airtight container. Store in the fridge for up to 2 days.

Reheat in the oven at 375°F for 10-15 min.

Freezing the tacos:

Allow the prepared tacos to cool completely and then store in the freezer for up to two months.

Reheat in the air fryer: 375°F for 5-8 minutes, flipping halfway through (no overlapping).

Reheat in the oven: 375°F for 12-15 minutes.

I already can’t wait for the next time I make these. If you give them a try, tag me on social (@britacooks)—I’d love to see your recreations!