Season chicken with half a packet of low sodium taco seasoning, add olive oil & mix well.
Cook the chicken on a pan with the heat on medium - high, once cooked shred apart using 2 forks.
In the same pan add the shredded chicken back in along with the rest of the taco seasoning, buffalo sauce, water, ranch seasoning, light cream cheese, spring onion/scallion & mix until well combined.
Equally distribute the filling on one small warm tortilla, add shredded low fat cheese & roll tightly. Repeat for the other 14 taquitos.
Spray a pan with light cooking oil and cook the taquitos on each side until golden brown & crispy.
