Buffalo Chicken Tacos from Mission(R)
Spicy grilled chicken breast slices are rolled into tortillas with strips of bell pepper and red onion. Serve carrot and celery sticks with blue cheese dressing on the side for dipping.
Ingredients
Directions
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Pre-heat charcoal or indoor grill to medium-high heat.
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Place cleaned chicken breasts into a gallon-size zipper storage bag, add hot sauce and toss; close and refrigerate for 30 minutes.
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After 30 minutes remove chicken from refrigerator. Spray each side of the marinated chicken with non-stick cooking spray; place on pre-heated grill and cook for 8 minutes per side or until cooked through. Place cooked chicken onto your work surface and allow to cool for a few minutes. Slice each chicken breast into thin strips cutting across the breast.
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Warm Mission(R) Tortillas. Evenly spread 1 tablespoon of Mission(R) Guacamole Flavored Dip edge to edge.
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Lay 5-6 slices of chicken across the middle of each tortilla, top chicken with 5 strips of green bell pepper, red onion and a tablespoon of cilantro leaves.
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Starting at the bottom roll tortilla forward to form a cylinder, repeat process for remaining tortillas.
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Serve a portion of tacos (two tacos) with 3 baby carrots, 3 celery sticks and a 1/4 cup of blue cheese dressing in a small ramekin.
Cook's Notes:
These colorful tacos contain a number of nutrients that can help to maintain good health including heart healthy lean protein, omega fatty acids and vitamin A.
Reduce the fat content of this recipe by lightening the avocado topping with low fat or fat free ranch dressing.
Use the pre-roasted whole chickens, and shred the meat for ease of preparation.
Use your favorite microwaveable chicken nuggets and toss these in hot sauce for ease of preparation.
For another time saving idea; buy pre-cut celery sticks.