Ingredients
- 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
Instructions
- Cut chicken into bite-sized pieces and season with salt and pepper.
- In a large skillet, heat olive oil over medium heat. Add chicken and cook until browned and fully cooked, about 7–9 minutes.
- Remove from heat and stir in buffalo sauce until well coated.
- In a blender or food processor, blend blue cheese, mayonnaise, and water until smooth to make the dressing.
- In a dry skillet over high heat, toast tortillas until warm and lightly charred.
- Assemble tacos by laying tortillas flat, then layering lettuce, radishes, and carrots. Top with buffalo chicken and a drizzle of blue cheese sauce.
- Serve immediately and enjoy.
Notes
- Swap blue cheese dressing for ranch if preferred.
- For extra heat, drizzle with additional buffalo sauce before serving.
- Use rotisserie chicken to save time on prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 2 tacos
- Calories: 529
- Sugar: 4g
- Sodium: 710mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
