BUFFALO CHICKEN TACOS

Buffalo Chicken Tacos image

Hot-wing-flavored chicken tenders are rolled up in flour tortillas, bringing together two game day favorites for one dish that scores with the crowd.

Provided by By Inspired Taste

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 11

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Ingredients

1 tablespoon olive oil
1 lb uncooked chicken breast tenders (not breaded)
1/2 teaspoon salt
3/4 cup chopped celery
1 tablespoon butter
3 to 6 tablespoons Frank's™ RedHot™ Original cayenne pepper sauce
8 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package), heated as directed on package
1/4 cup crumbled blue cheese (1 oz)
24 small celery leaves
24 parsley leaves
1 large avocado, pitted, peeled and sliced

Steps:

In large skillet, heat oil over medium-high heat. Sprinkle both sides of chicken tenders with salt; add to skillet. Cook 4 to 6 minutes, turning once, until chicken is no longer pink in center. Remove chicken from skillet to cutting board; cut into small pieces.
In same skillet, cook celery over medium heat 2 minutes, stirring frequently, until tender. Stir in butter and desired amount of pepper sauce. Add chopped chicken; cook and stir until hot.
To assemble tacos, spoon chicken mixture onto center of each warmed tortilla; top with cheese, celery leaves, parsley leaves and avocado. Fold sides of tortilla over filling; serve immediately.

Nutrition Facts : ServingSize 1 Serving

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