Buffalo Chicken Tacos

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.

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4


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

  • 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.

Expert 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.