Move over, Buffalo wings—there’s a new dish in town! This epic taco mashup comes together in a flash—just ten minutes, to be exact. Our secret? We start with fully-cooked chicken breasts to cut down on cook time, tossing them in a blend of melted butter and spicy Buffalo seasoning. It’s all stuffed into tortillas that are blanketed in a layer of melty pepper jack cheese, then topped with a creamy ranch slaw for a twist on the typical Buffalo dipper. It doesn’t get much better than this, folks.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Fully Cooked Chicken Breasts
Ranch Dressing(ContainsEggs, Milk)
Frank's RedHot® Original Seasoning Blend
Flour Tortillas(ContainsWheat, Soy)
Pepper Jack Cheese(ContainsMilk)
• Heat broiler to high. Wash and dry all produce. • Trim and thinly slice scallions. Slice chicken* crosswise into strips.
• In a small bowl, combine sour cream with ranch dressing. Season with salt and pepper. • In a medium bowl, combine coleslaw, scallions, half the ranch sauce, and half the Frank’s RedHot® Original Seasoning (you’ll use the rest in the next step). Toss until coated.
• Place 1½ TBSP butter (3 TBSP for 4 servings) in a second medium microwave-safe bowl; microwave until just melted, 20-30 seconds. Stir in remaining Frank’s RedHot® Original Seasoning until combined, then add chicken strips and toss until thoroughly coated. Microwave until warmed through, 1 minute.
• Spread tortillas out across a baking sheet (divide between two baking sheets for 4 servings). Sprinkle tortillas with pepper jack. Broil until cheese is just melted, 1 minute. TIP: Watch carefully to avoid burning. • Divide tortillas between plates and fill with chicken and slaw. Drizzle with remaining ranch sauce and serve.