Buffalo Chicken Tacos
with Melty Cheddar & a Creamy Ranch Celery Slaw
- Milk
- Eggs
- Soy
- Wheat
What if we told you there was a way you could get all the tangy-spicy-creamy-crunchy goodness of Buffalo chicken, ranch, and veggie dippers—minus the messy eating experience? Well, friends, our chefs have dreamed up just that. They season chicken breast strips with Frank’s Red Hot seasoning, then sauté with scallions and stuff into warm tortillas layered with melty cheddar. Of course, they didn’t forget about the ranch and veggie combo—they turned it into a creamy, ranch-dressed slaw for topping the tacos. This is the Buffalo experience we’ve been waiting for!
Ingredients
2.5 ounce
Celery
2 unit
Scallions
10 ounce
Chicken Breast Strips
4 ounce
Coleslaw Mix
7.2 g
Frank's RedHot® Original Seasoning Blend
2 tablespoon
Sour Cream
(Contains: Milk)
1.5 ounce
Ranch Dressing
(Contains: Milk, Eggs)
½ cup
Cheddar Cheese
(Contains: Milk)
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
1 teaspoon
Hot Sauce
Not included in your delivery
Salt
Pepper
2 teaspoon
Vegetable Oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 450 degrees. Wash and dry all produce. • Thinly slice celery on a diagonal. Trim and thinly slice scallions. • Pat chicken* dry with paper towels; place in a medium bowl. Toss with a drizzle of oil, Frank’s RedHot® Original Seasoning, salt, and pepper.
• Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook, stirring, until browned, 4-5 minutes. • Stir in half the scallions; cook until scallions are softened and chicken is cooked through, 1 minute more.
• While chicken cooks, in a second medium bowl, combine coleslaw mix, celery, sour cream, ranch dressing, and remaining scallions. Season with salt and pepper.
• Place tortillas on a baking sheet in a single layer; evenly sprinkle with cheddar. Bake until cheese melts, 2-3 minutes. • Divide tortillas between plates and fill with chicken and slaw. Top with as much hot sauce as you like and serve. • 4 SERVINGS: Bake tortillas in batches.
