I’ve had exactly zero cravings for sweets during this pregnancy . . . but Buffalo wing sauce?
Forget about it.
Baby J is all about the spicy, savory, salty and hot. Though I won’t typically turn down a dessert, I’m much more likely to lose myself in a bag of chips than a slice of cake. And if those chips are flavored with jalapenos? Well.
My husband hails from the Buffalo area, so I guess we’re predisposed to love the food of his native land. But even before he’d convinced me to really embrace all things wing sauce, I was a fan. And these days? If we’re not making this chili, I’m adding Frank’s RedHot to sour cream and mayo to make our own quick dip.
I think I have a problem.
A good friend shared this recipe for Buffalo chicken tacos with me on Monday and, by Wednesday, I was tossing on the RedHot and salivating over the stove.
The best part about this dinner? It’s quick, painless and uses ingredients you probably have on hand. The tacos come together in 20 minutes or so, leaving you to devour them blindly and get back to the rest of your evening.
After you’ve happily stuffed your face, of course.
You’ll know what I mean.
Quick Buffalo chicken tacos
1-1/2 lb. boneless skinless chicken breasts, cut into 1/2-inch-wide strips
3 tbsp Buffalo wing sauce
12 flour tortillas (6 inch), warmed
1/2 cup Kraft Classic Ranch Dressing
2 stalks celery, thinly sliced
1/2 cup crumbled bleu cheese
Heat large heavy skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 4 minutes or until done, stirring frequently. Stir in wing sauce; cook 2 minutes or until heated through, stirring frequently. Spread tortillas with dressing; top with chicken mixture, celery and bleu cheese. Drizzle on additional dressing and wing sauce, if desired. Makes six servings of two tacos each. Enjoy!
Recipe from Kraft Foods