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Grilled Buffalo Chicken Tacos


Oh, hi! I’m here. I promise not to neglect this blog altogether…but appreciate your patience and understanding as we adjust to life with 2 babes under 2 years of age (they are so cute!). Thank you for all of your love on the blog, through email, and of course, on Instagram and Facebook. And as many of you know, an 9-day-old is not our only life-altering event, but we’re 1 week into our kitchen remodel! You can check out some major progress here.

I’ll probably do a post…or a few as time goes on, but seeing as we’re not doing the work ourselves, it’s mostly just sitting back for the ride and hanging on tight…trying not to lose my mind as I’m stuck with contractors all over the place if I’m at home (because, maternity leave and all…). Needless to say, Piper and I have been women on the go and for anyone wondering, the pounding, drilling, and constant chaos bothers her none at all.

I’m not going to lie, though. When demo started on Tuesday and my mom was here visiting…we were holed up in our master bedroom, I was in DIRE need of a nap after nursing Piper non-stop from 10pm to 4am (no lie, it was constant)…and I about had a breakdown. Maybe it was a breakdown. I don’t know. It was bad. There were tears and thank goodness my mom was there to talk me through the stress. And to rub my back. I love when she rubs my back…


But yes, we are one week into life as a kitchen-less family of 4 and we are yet to order take-out! Or delivery! We’ve had pasta that we made last weekend before our cook top was torn out, grilled cheese, frozen burritos, and caprese with tomatoes from the garden. I can’t really remember what else – definitely some cereal. Shea and I made a smoothie on the dining room floor this morning which is crazy enough, much less adding in the fact that our fridge is in the living room. You guys – it’s madness.

I’m doing dishes in the laundry room and I’ve decided the water from all of our faucets tastes weird…so I’m buying bottled water for drinking. As soon as I hit “publish” on this post, I’m off to look for 1. recipes like this one (the grill!) that we can actually make right now and 2. Elmo-themed party ideas for Shea’s 2nd birthday. The girl has become obsessed with Elmo and her birthday is less than 3 weeks away (how?!).


More so than posting kitchen progress, I will be posting some on what we’re eating/making because the internet is full of suggestions for set-up of your make-shift kitchen, but no actual menus or recipe ideas. That may become my online niche through October because, um…that frozen burrito was not worth eating. Bleck.

I’ll also be catching up with recipes in queue…things I made before my kitchen was ripped out and that I’ve been waiting patiently to share with you. Like these Grilled Buffalo Chicken Tacos, for example. They couldn’t be easier or more tasty and it probably goes without saying that they are most definitely husband-approved. Enjoy!

P.S. Anyone ever have success boiling pasta in a microwave?


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
Be well,


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  1. Erin
    September 17, 2016 / 4:37 pm

    Girl! You need an instant pot! They are such a lifesaver. Slow cooker, rice cooker, pressure cooker all in one. Plug it in and forget it. And congrats on little Miss Piper! ๐Ÿ™‚

  2. Nancy
    September 18, 2016 / 7:15 pm

    Congratulations on the new addition!
    We lived through a kitchen remodel by using the slow cooker at least once a week – it gave us great microwavable leftovers! Remember to use your toaster oven and electric skillet!

    • Nicole Morrissey
      September 20, 2016 / 2:59 pm

      Thanks, Nancy! I really need to get creative and whip out the crock pot. It’s the doing dishes part that I’m avoiding! ๐Ÿ˜›

  3. Lyndsay
    September 20, 2016 / 4:47 pm

    I have boiled pasta in the microwave once and it worked out suprisingly well. I googled microwave pasta and used a recipe I found.

    • Nicole Morrissey
      September 21, 2016 / 3:58 pm

      Thanks, Lyndsay! I’m definitely going to give it a try!

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