Skip to main content

Buffalo Chicken Tacos

(0 reviews)
Buffalo Chicken Tacos
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4
  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

Hot-wing-flavored chicken tenders are rolled up in flour tortillas, bringing together two game day favorites for one dish that scores with the crowd.

Ingredients

1
tablespoon olive oil
1
lb uncooked chicken breast tenders (not breaded)
1/2
teaspoon salt
3/4
cup chopped celery
1
tablespoon butter
3
to 6 tablespoons Frank's™ RedHot™ Original cayenne pepper sauce
8
Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package), heated as directed on package
1/4
cup crumbled blue cheese (1 oz)
24
small celery leaves
24
parsley leaves
1
large avocado, pitted, peeled and sliced

Directions

  • 1 In large skillet, heat oil over medium-high heat. Sprinkle both sides of chicken tenders with salt; add to skillet. Cook 4 to 6 minutes, turning once, until chicken is no longer pink in center. Remove chicken from skillet to cutting board; cut into small pieces.
  • 2 In same skillet, cook celery over medium heat 2 minutes, stirring frequently, until tender. Stir in butter and desired amount of pepper sauce. Add chopped chicken; cook and stir until hot.
  • 3 To assemble tacos, spoon chicken mixture onto center of each warmed tortilla; top with cheese, celery leaves, parsley leaves and avocado. Fold sides of tortilla over filling; serve immediately.
Trademarks referred to herein are the properties of their respective owners.
Tips  

Instead of topping the tacos with avocado slices, add a dollop of sour cream. Or use both!

Make vegetarian tacos by replacing the chicken with sautéed bell peppers and onions.

Nutrition Information 
No nutrition information available for this recipe
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet