Buffalo Chicken Tacos Recipe

Bridging the northern and southern borders, this dish brings the heat. Grilled chicken slices mixed with Buffalo wing sauce form the foundation in crispy taco shells. Accents include sautéed onions/peppers mixture, plus shredded provolone cheese, lettuce, and matchstick carrots, along with a drizzle of bleu cheese dressing.

 Prep Time: 2 min. | Cook Time: 10 min.


Serving Amount – 1 Servings



4 ozOriginal Philly® Chicken Sandwich Slices, 4 oz
4 Tbspcanola oil (divided)
2 cupsonions (sliced)
¾ cupred bell pepper (sliced into ¼” thick strips)
½ cupBuffalo style hot sauce
2 Tbspunsalted butter
12 Taco shells
1½ cupsprovolone cheese (shredded)
3 cupsromaine lettuce (chopped)
1 cupCarrot (shredded)
1 cupBlue cheese dressing
to tasteSalt and pepper 

Step 1 - Heat 2 Tbsp canola oil in a large skillet over medium heat.

Step 2 - Add onions and cook for 10 -12 minutes, until onions are browned and peppers are tender.

Step 3 - Season to taste with salt and pepper.

Step 4 - Remove from heat and reserve.

Step 5 - Heat remaining 2 Tbsp canola oil in a large skillet over medium high heat until oil shimmers.

Step 6 - Add chicken to pan and brown while using a spatula to break apart meat.

Step 7 - When chicken is cooked through, add Buffalo Sauce and butter to the pan and stir until butter melts.

Step 8 - Season to taste with salt and pepper. Remove from heat and reserve warm.

Step 9 - To make tacos, place a spoonful of Buffalo chicken cheese steak mixture in the taco shells.

Step 10 - Top with sautéed onions/ pepper mixture , provolone cheese, lettuce, and shredded carrot.

Step 11 - Drizzle the top with blue cheese dressing and serve.

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