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Buffalo Chicken Tacos Recipe


  • Buffalo Chicken Tacos
    Buffalo Chicken Tacos

    8 Whole Wheat Tortillas

  • 1 cup Guacamole Flavored Dip
  • 1 pound skinless, boneless chicken breast
  • 3 tablespoons cayenne pepper hot sauce
  • Non-stick cooking spray to coat
  • 1 green bell pepper, cut into thin strips
  • 1/2 red onion, cut into thin strips
  • 1/2 cup cilantro leaves

For Garnishing:

  • 12 baby carrots, rinsed
  • 12 celery sticks
  • 1 cup prepared blue cheese dressing

How to make Buffalo Chicken Tacos

  • Pre-heat charcoal or indoor grill to medium-high heat.
  • Place cleaned chicken breasts into a gallon size zipper storage bag, add hot sauce and toss; close and refrigerate for 30 minutes.
  • 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 cooling for a few minutes. Slice each chicken breast into thin strips cutting across the breast.
  • Warm Tortillas. Evenly spread 1 tablespoon of Guacamole Flavored Dip edge to edge.
  • 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.
  • Starting at the bottom roll tortilla forward to form a cylinder, repeat process for remaining tortillas.
  • Serve a portion of tacos (two tacos) with 3 baby carrots, 3 celery sticks and a 1/4 cup of blue cheese dressing in a small ramekin.