Buffalo Chicken Tacos

Spicy, creamy, and packed with crunch, these Buffalo Chicken Tacos combine tender chicken tossed in tangy buffalo sauce with crisp lettuce, radishes, carrots, and a luscious blue cheese dressing—all wrapped in warm tortillas. A fast, flavor-packed dinner in under 30 minutes.

Why You’ll Love This Recipe

• Bold buffalo flavor with a creamy blue cheese twist
• Quick and easy to make in under 30 minutes
• Fresh, crunchy veggies add texture and balance
• Customizable with your favorite toppings
• Perfect for weeknight dinners or casual get-togethers

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons buffalo sauce
• 2 ounces blue cheese
• 3 tablespoons reduced-fat mayonnaise
• 2 tablespoons water
• 8 (6-inch) soft flour tortillas
• 4 cups shredded green-leaf lettuce
• 6 radishes, thinly sliced
• 2 carrots, shredded

directions

1. Cut chicken into bite-sized pieces and season with salt and pepper.
2. In a large skillet, heat olive oil over medium heat. Add chicken and cook until browned and fully cooked, about 7–9 minutes.
3. Remove from heat and stir in buffalo sauce until well coated.
4. In a blender or food processor, blend blue cheese, mayonnaise, and water until smooth to make the dressing.
5. In a dry skillet over high heat, toast tortillas until warm and lightly charred.
6. Assemble tacos by laying tortillas flat, then layering lettuce, radishes, and carrots. Top with buffalo chicken and a drizzle of blue cheese sauce.
7. Serve immediately and enjoy.

Servings and timing

• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4 servings
• Calories: 529 kcal per serving

Variations

• Use ranch dressing instead of blue cheese for a milder option
• Add sliced avocado for creaminess
• Swap tortillas for lettuce wraps for a low-carb version
• Include pickled red onions for extra tang
• Top with crumbled feta or cotija cheese for a twist

storage/reheating

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave. Assemble tacos just before serving to keep the tortillas and veggies fresh.

FAQs

Can I use pre-cooked chicken?

Yes, shred or cube cooked chicken and warm it before tossing with buffalo sauce.

What buffalo sauce should I use?

Any preferred brand like Frank’s RedHot works well.

Are these tacos spicy?

They have a moderate heat. Adjust by using more or less buffalo sauce.

Can I make them dairy-free?

Yes, use a dairy-free dressing or omit the blue cheese.

What tortillas are best?

Soft flour tortillas are ideal, but corn tortillas or lettuce wraps also work.

Can I add more veggies?

Absolutely! Cucumbers, cabbage, or bell peppers add more crunch and color.

How do I keep the tortillas warm?

Wrap in foil and place in a warm oven until ready to serve.

Can I make the dressing ahead of time?

Yes, it can be made up to 3 days in advance and stored in the refrigerator.

What sides go well with these tacos?

Chips and salsa, corn salad, or coleslaw make great accompaniments.

How do I make them kid-friendly?

Use less buffalo sauce or swap for BBQ sauce to reduce spice.

Conclusion

Buffalo Chicken Tacos are a quick, bold, and satisfying meal that’s sure to be a hit. With spicy chicken, cool and crunchy veggies, and creamy dressing, every bite delivers big flavor. Perfect for busy nights or taco-loving crowds, these tacos are easy to love and even easier to make.

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