With precooked chicken, you can make these start to finish in 10 minutes or less – how’s that for a speedy supper? All the taste, none of the guilt. That’s why I love me some buffalo chicken tacos!
In my book, the ultimate bar food is buffalo chicken. The heat draws me in every single time, but the calories, oh the calories… they’re scary high. Since I’m on a mission to get healthier, wings kind of went by the wayside. Sometimes a girl just has to get creative to soothe those cravings, which is why I made Buffalo Chicken Tacos.
These are super simple to make, especially if you use pre-cooked chicken. During the summer months we only cook about twice a week, using the grill as much as possible. When we light up the charcoal, we cook enough food to last 3-4 days to eliminate the extra heat in the house, plus make it easier to fix meals during our DIY heavy warm weather. I made this meal with some grilled chicken breasts, but you could also make it with some rotisserie chicken or even fresh boneless, skinless chicken breast.
Recipes makes 4 tacos (feeds 2 people)
1 large boneless skinless chicken breast, grilled or baked – cut into thin slices
2 cups of lettuce, finely shredded
2 tablespoons bleu cheese dressing
4 fajita size (or medium) flour tortillas
1/2 cup hot sauce (I use Texas Pete – it’s the bomb!)
1 tablespoon butter
finely diced tomato (to your taste)
1/4 cup of Mexican blend cheese, finely shredded
In a bowl, mix together the lettuce and salad dressing to make a mixture similar to coleslaw. Sit aside.
In a sauce pan, melt the butter, then mix in the hot sauce, then add in the sliced, pre-cooked chicken. Mix it together and cook for 5 minutes or so, just so the chicken is warm and well coated.
Warm the tortillas, then prepare to fill them, with the lettuce mix on bottom, then the chicken mix, top with tomatoes and sprinkle lightly with cheese.
Want more easy recipes?
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