Buffalo Chicken Tacos

with ranch matchstick carrots and blue cheese

Prep & Cook Time: 20-30 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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!

In Your Box (serves 2)

  • 1 Celery Stalk
  • Info
    1 oz. Crispy Fried Onions
  • 2 Boneless Skinless Chicken Breasts
  • 3 oz. Matchstick Carrots
  • Info
    1½ oz. Buttermilk Ranch Dressing
  • ¾ fl. oz. Frank's RedHot Sauce
  • Info
    6 Small Flour Tortillas
  • Info
    1 oz. Blue Cheese

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    801
  • Carbohydrates
    62g
  • Fat
    38g
  • Protein
    48g
  • Sodium
    1896mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    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.

  • 2

    Make the Slaw

    In a mixing bowl, combine matchstick carrots, celery, and ranch dressing. Set aside.

  • 3

    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.

  • 4

    Shred the Chicken

    Using two forks, shred chicken. Stir in hot sauce (to taste).

  • 5

    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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