This meal welds together two greats of modern “American” cuisine: tacos (yes, yes, not ours, but we love them so!) and Buffalo wings. The wings come off the bone here, replaced by succulent chicken breasts shredded and flavored with piquant hot sauce. The Buffalo-ness is topped with a ranch-y slaw of carrot and celery, offering a satisfying crunch to go with the blue cheese and crispy onions garnishing these tacos. God Bless America!
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You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Trim ends off celery and cut into ¼" dice.
Pat chicken breast dry, and season both sides with a pinch of pepper.
Make the Slaw
In a mixing bowl, combine matchstick carrots, celery, and ranch dressing. Set aside.
Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Transfer chicken to another mixing bowl.
Shred the Chicken
Using two forks, shred chicken. Stir in hot sauce (to taste).
Finish the Dish
Wrap tortillas in damp paper towel and microwave, 30-45 seconds.
Plate dish as pictured on front of card, placing chicken in tortillas and topping with slaw, blue cheese (to taste), and crispy onions. Bon appétit!
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