FR
Menu

Buffalo Chicken Mini Taco Boats

  • Save Recipe
Buffalo Chicken Mini Taco Boats
  • Prep 25 min
  • Total 25 min
  • Servings 6
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
New York is known for two things: inventing the flavor of Buffalo and thin crust pizza. Celebrate the origin of your favorite sauce with chicken, and make a taco out of it!
Oct 13, 2016

Ingredients

  • 1 package (1 1/4 lb/625 g) boneless skinless chicken breasts, cut into 2-inch (5 cm) cubes
  • 1/3 cup (75 mL) bottled red hot sauce (wings sauce style preferred)
  • 1/4 teaspoon (1 mL) ground red pepper (cayenne)
  • 1/2 teaspoon (2 mL) salt
  • 1/4 teaspoon (1 mL) pepper
  • 2 tablespoons (30 mL) butter
  • 12 Old El Paso™ mini tortilla bowls
  • Shredded lettuce, chopped green onions, diced celery, blue cheese crumbles, ranch dressing, if desired

Steps

  • 1
    In medium bowl, stir together chicken, wings hot sauce, red pepper, salt and pepper.
  • 2
    In 10-inch nonstick skillet, melt butter over medium-high heat. Add chicken mixture. Cook 7 to 9 minutes, stirring occasionally, until no longer pink in center.
  • 3
    Heat tortilla bowls as directed on package. Spoon chicken mixture evenly into warmed bowls. Top with shredded lettuce, green onions, celery, blue cheese crumbles and ranch dressing.

Expert Tips

  • Tip 1
    The original chicken wings were first served in 1964 at the Anchor Bar in Buffalo, New York. In Buffalo, chicken wings are always served with celery sticks and blue cheese dressing.
  • Tip 2
    Serve with extra Buffalo wing sauce for added kick!

Nutrition Information

230 Calories, 10 Total Fat, 23 Protein, 12 Total Carbs

Nutrition Facts

Serving Size: 6 servings (2 boats each)
Calories
230
Total Fat
10
Cholesterol
70
Sodium
780
Total Carbs
12
Protein
23
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved