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Buffalo Chicken Mini Taco Boats™

  • Prep 25 min
  • Total 25 min
  • Servings 6

New York is known for two things: inventing the flavor of Buffalo and thin crust pizza. Celebrate the origin of your favorite sauce with chicken, and make a taco out of it! ...MORE+ LESS-

Ingredients

1
package (1 1/4 lb) boneless skinless chicken breasts, cut into 2-inch cubes
1/3
cup Frank's™ Red Hot™ Wings Buffalo sauce
1/4
teaspoon ground red pepper (cayenne)
1/2
teaspoon salt
1/4
teaspoon pepper
2
tablespoons butter
1
package Old El Paso™ Taco Boats™ mini soft flour tortillas
Shredded lettuce, chopped green onions, diced celery, blue cheese crumbles, ranch dressing, if desired

Steps

Hide Images
  • 1
    In medium bowl, stir together chicken, Buffalo sauce, red pepper, salt and pepper.
  • 2
    In 10-inch nonstick skillet, melt butter over medium-high heat. Add chicken mixture. Cook 7 to 9 minutes, stirring occasionally, until no longer pink in center.
  • 3
    Heat boats as directed on package. Spoon chicken mixture evenly on warmed boats. Top with shredded lettuce, green onions, celery, blue cheese crumbles and ranch dressing.

Expert Tips

  • The original chicken wings were first served in 1964 at the Anchor Bar in Buffalo, New York. In Buffalo, chicken wings are always served with celery sticks and blue cheese dressing.
  • Serve with extra Buffalo wing sauce for added kick!

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
780mg
32%
Potassium
170mg
5%
Total Carbohydrate
12g
4%
Dietary Fiber
0g
0%
Sugars
0g
Protein
23g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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© 2017 ®/TM General Mills All Rights Reserved

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