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Buffalo Chicken Tacos

Buffalo Chicken Tacos with juicy shredded chicken tossed in spicy Buffalo sauce, then built in warm flour tortillas. Each bite balances creamy ranch, crisp romaine, and salty blue cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Buffalo Chicken
  • 2 cooked shredded chicken Use leftover or store-bought cooked chicken; shred for best coating.
  • 0.5 cup Buffalo wing sauce
  • 2 tbsp unsalted butter
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp smoked paprika
Tacos
  • 8 small flour tortillas Warm before assembling for better texture and pliability.
  • 2 cup shredded romaine lettuce
  • 1 cup shredded cheddar cheese
  • 0.5 cup crumbled blue cheese
  • 0.33 cup ranch dressing
  • 0.25 cup diced celery
  • 2 tbsp chopped green onions
  • 1 fresh cilantro (optional)
Optional Garnishes
  • 1 lime wedges
  • 1 extra Buffalo sauce
  • 1 sliced jalapeños

Equipment

  • 1 cast iron skillet

Method
 

Cook the Buffalo chicken
  1. Melt the butter in a skillet over medium heat until fully melted and lightly foamy.
  2. Stir in the Buffalo sauce, garlic powder, onion powder, and smoked paprika until smooth and fragrant, about 1 minute.
  3. Add the shredded chicken and toss until evenly coated and heated through, 3–5 minutes.
Warm the tortillas
  1. Warm the tortillas in a dry skillet for about 30 seconds per side, until flexible and lightly spotted.
Assemble the tacos
  1. Fill each tortilla with Buffalo chicken, dividing evenly among tortillas.
  2. Top with shredded lettuce, shredded cheddar cheese, and crumbled blue cheese.
  3. Add diced celery and chopped green onions over the cheese.
  4. Drizzle each taco with ranch dressing, using about 2–3 tbsp total per taco batch.
  5. Garnish with fresh cilantro, lime wedges, and extra Buffalo sauce or sliced jalapeños if desired.
  6. Serve immediately while the tortillas are warm.

Notes

Pro tip: warm tortillas in the same skillet you used for the chicken so they pick up a little Buffalo flavor without drying out. Store assembled tacos covered in the fridge up to 1 day, but keep tortillas separate for best texture; rewarm chicken gently in a skillet. Freezing is best for the Buffalo chicken only—freeze up to 3 months, then thaw and reheat. For a lighter option, use plain nonfat Greek yogurt instead of ranch dressing (or half-and-half) and keep the blue cheese for flavor.