Reaper Sriracha Taquito

Looking for the easiest, tastiest way to bring Mad Dog into the office – without having to share your precious bottle of hot sauce?

This is the way to make it happen. This recipe, which makes 12 taquitos, is super quick to prepare and freezes marvelously. That is, if you can handle storing some away, which we’re not sure is entirely possible. That’s because these are so temptingly good that you’ll throw them back without thinking twice.

Now, if you can handle the heat, we strongly suggest adding in more of the Mad Dog 357 Reaper Sriracha Hot Sauce. It makes all the difference, imparting both flavor and fire to an ordinary rotisserie chicken.

So, what are you waiting for?


3+ tablespoons Mad Dog 357 Reaper Sriracha Hot Sauce
1 small Rotisserie chicken, shredded (bones and skin discarded)
Salt and pepper, to taste
12 small flour tortillas
1 can (15 oz) Refried beans
1 cup Cheddar cheese, shredded
Olive oil spray



Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.

In a mixing bowl, combine the Mad Dog 357 Reaper Sriracha Hot Sauce with the shredded rotisserie chicken. Mix well to ensure the chicken is well coated. Season to taste with salt and pepper then set aside.

Heat the tortillas in the microwave for 30 seconds to loosen them, then lay them out on your work surface to prepare them.

Spoon the refried beans down the center of each tortilla, spreading it into a line. Then, top with the Reaper Sriracha chicken and then sprinkle over the cheese, keeping each to the center as much as possible.

Roll tortillas tightly and place each, seam-side down, on the prepared baking sheet. Spray the tops lightly with olive oil spray and place in the preheated oven. Bake for 15-20 minutes, until the edges begin to crisp.

Serve hot or at room temperature – or pack into lunchboxes for an easy lunchtime treat.

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