Frozen grilled chicken breasts, roughly shredded and tossed in a mild buffalo wing sauce, make the perfect taco filling for an easy weeknight dinner!
Servings : 5servings
Prep Time 15 minutesmins
Cook Time 15 minutesmins
Total Time 30 minutesmins
Ingredients
For the Chicken
1bagfrozen grilled chicken strips or filets(19 ounces)
1cupbuffalo wing sauce(such as Frank's)
10flour tortillas
For the Broccoli Slaw
2poundsbroccoli(about 1 large head)
2cupschopped curly kale
2cupsshredded red cabbage
1/4cupItalian dressing
1/2cupcrumbled fat free feta cheese
Instructions
Shred the broccoli (you can use a food processor with the grater disk for this, or shred with a box grater).
In a large salad bowl, combine the shredded broccoli, chopped kale, red cabbage, and dressing; mix well and set aside.
Prepare the chicken fillets according to the directions on the bag.
Using two forks, shred the cooked chicken. You can also just cut it up into thin strips. Set aside.
In a nonstick skillet, add the hot sauce and cook for a minute over medium-high heat.
Add shredded chicken to the skillet and coat with the sauce; continue to cook for 1 minute or until everything is heated through. Remove from heat and set aside.
Wash and wipe down the nonstick skillet and set it over medium heat.
Place tortilla in pan and cook for 30 seconds or until tortilla begins to puff
Flip tortilla, cook for 30 seconds and remove from heat.
Assemble the tacos by filling each flour tortilla with prepared chicken, salad, and a sprinkle of feta cheese.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.