Buffalo Chicken Tacos Recipes

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BUFFALO CHICKEN TACOS



Buffalo Chicken Tacos image

Great low-calorie meal perfect for lunch or a quick snack. Garnish tacos with lettuce, tomatoes, black olives, cilantro, or garnish of choice.

Provided by S T Andersen

Categories     World Cuisine Recipes     Latin American     Mexican

Time 10m

Yield 3

Number Of Ingredients 7

4 ounces grilled chicken, chopped
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon garlic powder
3 white corn taco shells
¼ cup hot Buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce)
¼ cup crumbled blue cheese

Steps:

  • Place chicken in a bowl and season with chili powder, cumin, and garlic powder. Spoon chicken into taco shells. Pour Buffalo wing sauce over seasoned chicken and top with blue cheese.

Nutrition Facts : Calories 202.7 calories, Carbohydrate 13.7 g, Cholesterol 36.4 mg, Fat 9.9 g, Fiber 0.9 g, Protein 14.6 g, SaturatedFat 3.6 g, Sodium 796.9 mg, Sugar 0.4 g

BUFFALO CHICKEN TACOS



Buffalo Chicken Tacos image

Make and share this Buffalo Chicken Tacos recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 20m

Yield 8 tacos

Number Of Ingredients 9

1 1/2 tablespoons butter
1/4 cup Frank's red hot sauce
3 cups shredded roasted chicken
8 (6 inch) crunchy taco shells, warmed (or corn tortillas)
2 cups shredded romaine lettuce
blue cheese, crumbles
sliced green onion, garnish
creamy blue cheese dressing, garnish (optional)
sliced celery, garnish (optional)

Steps:

  • In a large saucepan over medium heat, stir together the hot sauce and butter until the butter melts and emulsifies into the hot sauce. Add the shredded chicken and stir to coat. Heat it in the sauce for a few minutes, stirring constantly, just until the chicken is heated through. Don't over cook or the sauce will separate.
  • Serve the shredded Buffalo chicken filling with warmed taco shells or corn tortillas, lettuce, green onions, celery and/or crumbled blue cheese or blue cheese dressing, as desired.

Nutrition Facts : Calories 68.6, Fat 4.3, SaturatedFat 2, Cholesterol 5.7, Sodium 245.2, Carbohydrate 6.8, Fiber 0.7, Sugar 0.3, Protein 0.9

BUFFALO CHICKEN TACOS



Buffalo Chicken Tacos image

[DRAFT]

Provided by Food Network

Time 1h16m

Yield 6 Servings

Number Of Ingredients 11

8 Mission® Life Balance® Whole Wheat Tortillas
1 cup Mission® Guacamole Flavored Dip
1 lb Skinless Boneless Chicken Breast
3 tbsp Cayenne Pepper Hot Sauce
To Coat, Non-Stick Cooking Spray
1 Green Bell Pepper, cut into thin strips
½ Red Onion, cut into thin strips
½ cup Cilantro Leaves, hand picked
12 Baby Carrots, rinsed
12 Celery Sticks
1 cup Blue Cheese Dressing, prepared bottle

Steps:

  • 1. Pre-heat charcoal or indoor grill to medium-high heat. 2. Place cleaned chicken breasts into a gallon size zipper storage bag, add hot sauce and toss; close and refrigerate for 30 minutes. 3. After 30 minutes remove chicken from refrigerator. Spray each side of the marinated chicken with non-stick cooking spray; place on pre-heated grill and cook for 8 minutes per side or until cooked through. Place cooked chicken onto your work surface and allow to cool for a few minutes. Slice each chicken breast into thin strips cutting across the breast. 4. Warm Mission® Tortillas. Evenly spread 1 tablespoon of Mission® Guacamole Flavored Dip edge to edge. 5. Lay 5-6 slices of chicken across the middle of each tortilla, top chicken with 5 strips of green bell pepper, red onion and a tablespoon of cilantro leaves. 6. Starting at the bottom roll tortilla forward to form a cylinder, repeat process for remaining tortillas. 7. Serve a portion of tacos (two tacos) with 3 baby carrots, 3 celery sticks and a ¼ cup of blue cheese dressing in a small ramekin.
  • - These colorful tacos contain a number of nutrients that can help to maintain good health including heart healthy lean protein, omega fatty acids and vitamin A. - Reduce the fat content of this recipe by lightening the avocado topping with low fat or fat free ranch dressing. - Use the pre-roasted whole chickens, and shred the meat for ease of preparation. - Use your favorite microwavable chicken nuggets and toss these in hot sauce for ease of preparation. - For another time saving idea; but pre cut celery sticks.

BUFFALO CHICKEN TACOS



Buffalo Chicken Tacos image

To Die For! DH and I visited On the Border last night and I tried their Buffalo Chicken Tacos...I couldn't stop eating them...warm flat bread, spicy chicken, creamy cheeses and a cool ranch sauce. This is my guess at their recipe...enjoy! Warning: not for the faint of heart (but you can definitely modify the heat level).

Provided by MrsKnox2016

Categories     Chicken

Time 40m

Yield 2 serving(s)

Number Of Ingredients 10

4 flat bread
1 lb chicken tenders
1 1/2 cups buffalo wing sauce
1 small yellow onion, sliced into rings
1/2 cup flour
1/3 cup milk
vegetable oil
blue cheese, crumbled
1 cup ranch dressing
1/4 teaspoon cumin

Steps:

  • Slice chicken tenders in half lengthwise. Saute in vegetable oil over medium-high heat until browned and cooked through.
  • Remove tenders from pan and place into a bowl with 1 cup hotwing sauce. Set aside.
  • Peel and slice onion into thin circles. Dip individual rings into milk, then into flour and set aside.
  • Preheat 2 inches vegetable oil in a pan over medium-high heat. Fry onion rings until golden browned, then remove to paper towel lined pan to drain well.
  • Place flatbread into microwave and warm for 45 sec-1 minute.
  • Per taco: use one flatbread, sprinkle crumbled blue cheese into center. Add chicken tenders, onion rings. Top with ranch sauce (recipe follows).
  • Ranch Sauce: 1 cup ranch dressing, 1/4 tsp cumin, 1/2 cup hotwing sauce, combined well.

Nutrition Facts : Calories 996.7, Fat 67, SaturatedFat 11.2, Cholesterol 169.8, Sodium 1318, Carbohydrate 34.7, Fiber 1.7, Sugar 6.2, Protein 59

BUFFALO CHICKEN TAQUITOS



Buffalo Chicken Taquitos image

Super easy and extremely good. I found a recipe online that was similar, but it had too many ingredients. I simplified it and now it can be made mostly in the slow cooker.

Provided by Stacey

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 5h30m

Yield 5

Number Of Ingredients 10

3 skinless, boneless chicken breasts
1 cup chicken broth
1 pinch paprika, or to taste
salt and ground black pepper to taste
¾ cup Buffalo wing sauce (such as Frank's® RedHot)
1 (4 ounce) package cream cheese, softened
1 (1 ounce) package ranch dressing mix
10 (6 inch) flour tortillas
½ cup shredded Cheddar-Monterey Jack cheese blend
2 tablespoons peanut oil

Steps:

  • Place chicken breasts into slow cooker; pour in chicken broth. Season with paprika, salt, and pepper. Cook on Low until chicken is tender, about 4 hours.
  • Drain broth; shred chicken with 2 forks in the slow cooker. Add Buffalo sauce, cream cheese, and ranch dressing mix; stir until well mixed. Cook on low until flavors are blended, about 1 hour.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Spoon chicken onto the tortillas and sprinkle cheese on top. Roll up and place seam-side down on a nonstick baking sheet. Brush all sides of taquitos with oil.
  • Bake in the preheated oven, turning every 5 minutes, until slightly browned, about 15 minutes.

Nutrition Facts : Calories 492.1 calories, Carbohydrate 42.8 g, Cholesterol 73.6 mg, Fat 24.3 g, Fiber 2.1 g, Protein 24.8 g, SaturatedFat 9.9 g, Sodium 1994.8 mg, Sugar 1.3 g

BUFFALO CHICKEN TACOS



Buffalo Chicken Tacos image

Provided by Food Network

Categories     main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 5

1 cup shredded rotisserie chicken
3 tablespoons prepared buffalo sauce
3 corn tortillas
1 celery stalk, finely sliced, plus a handful celery leaves
3 tablespoons blue cheese crumbles

Steps:

  • Add the chicken and buffalo sauce to a small bowl and mix well to coat the chicken. Lay out the tortillas and place a third of the chicken mixture on each tortilla. Add a third of the celery and a tablespoon of the blue cheese crumbles to each tortilla. Garnish with celery leaves.

BUFFALO CHICKEN TACOS



Buffalo Chicken Tacos image

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.

Provided by By Inspired Taste

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 11

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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : ServingSize 1 Serving

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