Shredded Buffalo Chicken Tacos
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: 6 servings
Ingredients
For the Chicken
- 19 ounces bag of frozen grilled chicken strips or filets
- 1 cup buffalo wing sauce (such as Frank's)
- 10 flour tortillas
For the Broccoli Slaw
- 2 pounds broccoli (about 1 large head)
- 2 cups chopped curly kale
- 2 cups shredded red cabbage
- ¼ cup Italian dressing or to taste
- ½ cup crumbled cotija cheese or 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.
- Serve warm.
Nutrition
Calories: 227kcal | Carbohydrates: 15g | Protein: 26g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 69mg | Sodium: 1643mg | Potassium: 922mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2056IU | Vitamin C: 159mg | Calcium: 172mg | Iron: 2mg
