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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 oz||Original Philly® Chicken Sandwich Slices, 4 oz|
|4 Tbsp||canola oil (divided)|
|2 cups||onions (sliced)|
|¾ cup||red bell pepper (sliced into ¼” thick strips)|
|½ cup||Buffalo style hot sauce|
|2 Tbsp||unsalted butter|
|1½ cups||provolone cheese (shredded)|
|3 cups||romaine lettuce (chopped)|
|1 cup||Carrot (shredded)|
|1 cup||Blue cheese dressing|
|to taste||Salt 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.