Preheat oven to 425F. Line a large, rimmed baking pan with parchment paper.
In the bowl of a stand mixer, combine the shredded chicken, cream cheese, chopped pickled jalapeños, chopped cilantro, buffalo sauce, and chopped scallions. Mix well with the paddle attachment. Season with salt and black pepper to taste.
Add 2 tablespoons of the buffalo chicken into the center of each warmed tortilla with 1 tablespoon shredded cheese. Roll tightly, then place seam-side down on the prepared pan.
Drizzle the rolled tortillas generously with olive oil.
Bake 15 minutes, then flip each taquito over and bake 10-12 more minutes, until crispy.
Enjoy warm with ranch on the side for dipping, and Vita Ice Lemon Lime for a complimentary refreshment!