Buffalo Chicken Tacos

  • Active Time 30m



  • 1 pound skinless, boneless chicken breast
  • 3 tablespoons cayenne pepper hot sauce
  • Nonstick cooking spray
  • 8 Mission Life Balance Whole Wheat Tortillas
  • 1 cup Mission Guacamole Flavored Dip
  • 1 green bell pepper, cut into thin strips
  • 1/2 red onion, cut into thin strips
  • 1/2 cup picked cilantro leaves
  • 12 baby carrots, rinsed
  • 12 celery sticks
  • 1 cup prepared blue cheese dressing


Preheat a charcoal or indoor grill to medium-high heat.

Place cleaned chicken breasts into a gallon-size zipper storage bag, add the hot sauce and toss; close and refrigerate for 30 minutes.

After 30 minutes, remove the chicken from the refrigerator. Spray each side of the marinated chicken with nonstick cooking spray; place on preheated grill and cook for 8 minutes per side or until cooked through. Place the cooked chicken onto work surface and allow to cool for a few minutes. Slice each chicken breast into thin strips cutting across the breast.

Warm the tortillas. Evenly spread 1 tablespoon of the guacamole dip on one side from edge to edge.

Lay 5-6 slices of chicken across the middle of each tortilla, top the chicken with 5 strips of green bell pepper, red onion and a tablespoon of cilantro leaves.

Starting at the bottom, roll the tortilla forward to form a cylinder, repeat for the remaining tortillas.

Serve a portion of tacos (two tacos) with 3 baby carrots, 3 celery sticks and a 1/4 cup of blue cheese dressing in a small ramekin.

These colorful tacos contain a number of nutrients that can help to maintain good health including heart healthy lean protein, omega fatty acids and vitamin A.

- Reduce the fat content of this recipe by lightening the avocado topping with low-fat or fat-free ranch dressing.

- Use the pre-roasted whole chickens, and shred the meat for ease of preparation.

- Use your favorite microwavable chicken nuggets and toss these in hot sauce for ease of preparation.

- For another time saving idea; buy pre-cut celery sticks.

Recipe reprinted by permission of 174;. All rights reserved.

RecID 10474

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