2 (6-ounce) skinless, boneless chicken breast halves
1/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons hot sauce (such as Frank's Red Hot)
1 teaspoon unsalted butter, melted
1/2 teaspoon ground red pepper
2 tablespoons buttermilk
2 tablespoons canola mayonnaise
1 ounce blue cheese, crumbled (about 1/4 cup)
2 cups shredded romaine lettuce
1 small celery stalk, thinly sliced
8 (6-inch) corn tortillas
Est. added sugars 0g
How to Make It
Heat a grill pan over medium-high heat. Cut chicken in half horizontally to form 4 cutlets; sprinkle chicken with salt and black pepper. Arrange on pan coated with cooking spray. Cook 2 to 3 minutes on each side or until done. Remove from pan; thinly slice. Combine hot sauce, butter, and red pepper; stir with a whisk. Add chicken to bowl; toss.
Combine buttermilk, mayonnaise, and cheese in a bowl, mashing with a fork. Add lettuce and celery to bowl; toss.
Warm tortillas according to package instructions. Divide chicken mixture evenly among tortillas; top with lettuce mixture.
I was a little nervous about serving this to my family due to the heat and the fact that I am the only one that likes blue cheese. IT WAS A HIT! My husband told me to put it on my 'make again' list and my kid who hates cheese didn't even mention it! It was spicy, but not overly so. I had shredded cabbage on hand so I used that instead of lettuce. I spread the blue cheese sauce on the tortillas and topped with the chicken and cabbage. So good, I wish I had leftovers!
These were very tasty but lacked a little "something." To add some flavor layers and something extra simply add 1/2 cup tomatoes, 1/3 cup onions, and grate colby jack or taco mix cheese over the finished product. Otherwise it tastes like buffalo chicken, lettuce, and bleu cheese. And That's It.
This is super fast and easy to make. I doubled the recipe, and I wish that I had quadrupled it!My one recommendation would be to skip the buttermilk altogether. It really doesn't do anything but make the lettuce mixture a dripping mess. Especially for leftovers, it turns into soup and drips everywhere. Some shredded lettuce mixed with blue cheese and a little mayo will do the trick.I served this with a kale-chickpea salad, and it was a big hit.
Anything with Buffalo sauce is a winner in my book and these are over the top! I also doubled the lettuce and celery just to get in more veggies. Instead of buttermilk, I used skim milk. I served them with sauteed diced zucchini, garlic, drained canned diced tomatoes, oregano, cumin, black pepper and ground red pepper. A quick and easy weeknight dinner.
These are excellent and super easy to make. I doubled the lettuce mixture because I like alot of lettuce on my taco but you don't have to. Also used Feta instead of blue because that's what I had. 2 Thumbs up!!