Buffalo Chicken Tacos

Buffalo Chicken Tacos

Bloggers Adam and Joanne Gallagher from Inspired Taste turn their popular hot wings recipe into soft tacos!

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

4

servings

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 red 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
  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.
Makes 4 servings (2 tacos each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.