Description
Fast, bold, and cheesy Buffalo chicken tacos: shredded chicken tossed in Buffalo sauce, folded with ranch and cheddar in flour tortillas, then skillet-crisped until melty and golden—weeknight hero in 15 minutes.
Ingredients
3 cups shredded cooked chicken
1 1/2 cups Buffalo sauce
8 flour tortillas
1/2 cup ranch dressing
2 cups shredded cheddar cheese
2–3 tablespoons chopped green onions, for garnish
Instructions
- Warm the shredded chicken in a skillet over medium heat, then add the Buffalo sauce and simmer, stirring, until coated and hot.
- Spread about 1 tablespoon ranch over half of a flour tortilla.
- Mound on the sauced chicken and a generous sprinkle of cheddar, then fold the tortilla over to form a half-moon.
- Cook the taco in a dry nonstick skillet over medium heat for 1–2 minutes per side, until lightly golden and the cheese melts.
- Repeat with remaining tortillas and filling. Garnish with chopped green onions and serve hot.
Notes
Heat control: start with less Buffalo sauce for mild, add more to taste; use a hotter sauce for extra kick.
Cheese swap: sub in some crumbled blue cheese for tang or use pepper jack for heat.
Crunchy add-in: after cooking, tuck in a quick celery–carrot slaw (thinly sliced, tossed with a little ranch).
Gluten-friendly: use warmed corn tortillas so they don’t crack.
Air fryer option: brush outsides lightly with oil and air-fry at 190°C/375°F for 6–8 minutes, flipping halfway.
Sweet-heat twist: stir a little honey into the Buffalo sauce.
Oven option: assemble on a sheet pan, brush lightly with oil, and bake at 220°C/425°F for 8–12 minutes, flipping once.
Make-ahead: cook/sauce the chicken up to 3 days ahead or freeze for up to 1 month; assemble and crisp to order.
Storage: refrigerate filling or assembled tacos up to 5 days. Reheat assembled tacos loosely wrapped in foil at 175°C/350°F for 10–15 minutes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 450
- Sugar: 4 g
- Sodium: 1350 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 80 mg