Cheesy Buffalo Chicken Tacos

Name: Cheesy Buffalo Chicken Tacos with Creamy Ranch Slaw
Total time: 10 min
Yield: 2
Cuisine: North America
Ingredients: 2 unit Scallions; 9 ounce Fully Cooked Chicken Breasts; 4 ounce Coleslaw Mix; 1.5 ounce Ranch Dressing; 2 tablespoon Sour Cream; 7.2 g Frank's RedHot® Original Seasoning Blend; 6 unit Flour Tortillas; ½ cup Pepper Jack Cheese; 1.5 tablespoon Butter; Salt; Pepper

with Creamy Ranch Slaw

Recipe Development TeamPublished on September 08, 2020

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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.

Tags:

Quick

•Spicy

Allergens:

Eggs

•Milk

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time10 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

9 ounce

Fully Cooked Chicken Breasts

4 ounce

Coleslaw Mix

1.5 ounce

Ranch Dressing

(Contains: Eggs, Milk)

2 tablespoon

Sour Cream

(Contains: Milk)

7.2 g

Frank's RedHot® Original Seasoning Blend

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

½ cup

Pepper Jack Cheese

(Contains: Milk)

Not included in your delivery

1.5 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3347 kJ

Calories800 kcal

Fat44 g

Saturated Fat20 g

Carbohydrate62 g

Sugar7 g

Dietary Fiber2 g

Protein39 g

Cholesterol160 mg

Sodium2130 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Bowl

•Small Bowl

•Baking Sheet

Instructions

• 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.