Grilled Buffalo Chicken Tacos
Prep time: 
Cook time: 
Total time: 
Serves: 8 tacos
  • 1½ lbs boneless, skinless chicken breasts, halved to thin
  • olive oil spray
  • ¼ tsp freshly ground black pepper
  • 3 Tbsp hot sauce (such as Frank's Red Hot)
  • 1 Tbsp unsalted butter, melted
  • ½ tsp ground red pepper
  • 1 small head Romaine, chopped
  • 2 stalks celery, thinly sliced
  • ⅓ cup low-fat Ranch dressing
  • 2 oz (1/2 cup) blue cheese, crumbled
  • 8 (6-inch) whole wheat tortillas
  1. Heat grill to medium-high heat. Mist chicken with olive oil and sprinkle with black pepper. Grill for 4-5 minutes before flipping and grilling an additional 3-5 minutes, depending on thickness. Remove chicken to a cutting board and allow to rest for 5 minutes. Thinly slice chicken and transfer to a medium bowl.
  2. In a small bowl, combine hot sauce, butter, and red pepper; stir with a whisk. Add chicken to bowl; toss to coat chicken.
  3. In a large bowl, combine the chopped romaine and sliced celery; toss with ranch dressing and set aside.
  4. Warm tortillas according to package instructions, if desired. Divide chicken mixture evenly among tortillas; top with lettuce mixture and crumbled blue cheese.
Recipe from Cooking Light
Nutrition Information
Serving size: 1 taco Calories: 240 Fat: 10.8 Carbohydrates: 17.4 Sugar: 2.9 Sodium: 496 Fiber: 3.0 Protein: 22.4 Cholesterol: 53
Recipe by Prevention RD at