Buffalo Chicken Taquitos with Carissa's Ranch Dip

Ranch dip: Add all ingredients to a bowl and mix together using a whisk or a fork. Add more or less milk to reach desired consistency. Season to taste.

Buffalo Chicken Taquitos: In a bowl, combine the shredded chicken, Buffalo sauce, ⅓ cup Greek yogurt, shredded mozzarella cheese, salt, and pepper. Season to taste. Heat a medium-sized skillet over medium heat. Coat the pan with enough avocado oil to cover the pan with a shallow layer. Add the chicken mixture to a corn tortilla and roll it up. Place the flap side down in the hot pan and cook for 2-3 minutes each side or until golden brown. Serve with the prepared ranch dip, garnished with green onion.