Rating: 4.5 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

We took the finger-licking beauty of a Buffalo wing experience and wrapped it in a tortilla--because that's how you win a weeknight.

Laraine Perri
Recipe by Cooking Light May 2016

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Credit: Jennifer Causey Styling: Claire Spollen

Recipe Summary test

Yield:
Serves 4 (serving size: 2 tacos)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

302 calories; fat 9.5g; saturated fat 2.6g; mono fat 2.7g; poly fat 1.2g; protein 22g; carbohydrates 30g; fiber 3g; cholesterol 63mg; iron 1mg; sodium 585mg; calcium 64mg; sugars 1g.
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