Spicy Buffalo Chicken Tacos with Creamy Ranch Slaw

If you love the bold flavors of Buffalo chicken wings but want something easier to eat, these Buffalo chicken tacos are for you. Tender chicken strips are seasoned with a spicy blend, then sautéed with scallions and stuffed into warm tortillas with melty cheddar cheese. The cool, creamy ranch slaw adds a refreshing crunch that balances the heat perfectly.

This recipe transforms the classic Buffalo wing experience into a fun, handheld meal. The combination of spicy chicken, tangy hot sauce and creamy slaw is irresistible. Best of all, it comes together in just 20 minutes, making it a great option for busy weeknights or game day gatherings.

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Ingredients

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 ounce Frank's Seasoning BlendView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1.5 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a medium bowl, toss the chopped chicken breast with the Frank’s Seasoning Blend, hot sauce and a pinch of salt and pepper until evenly coated.
2. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Add the sliced scallions during the last minute of cooking and stir to combine.
3. While the chicken cooks, prepare the slaw. In a small bowl, combine the coleslaw mix, ranch dressing and sour cream. Stir until well coated. Season with salt and pepper to taste.
4. Warm the flour tortillas in a dry skillet or microwave until pliable.
5. To assemble, place a handful of shredded cheddar cheese down the center of each tortilla. Top with the cooked buffalo chicken, then add a generous spoonful of the ranch slaw.
6. Fold the tortillas over the filling and serve immediately.

Recipe Tips

FAQ

Can I use chicken thighs instead of chicken breast?

Yes, boneless skinless chicken thighs work well in this recipe. Just adjust the cooking time as needed until they are cooked through.

Can I make these tacos gluten-free?

Absolutely. Use gluten-free tortillas and ensure your seasoning blend and hot sauce are gluten-free. The other ingredients are naturally gluten-free.

How do I store leftovers?

Store the cooked chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a skillet and assemble tacos fresh.