15 Minute Mini Buffalo Chicken Tacos
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
- salt and pepper to taste
- dressing:
- 1/3 up sour cream
- 1 1/2 tbsp lemon juice
- 1/4 cup mayo
- flour tortillas burrito sized
- celery stalks sliced thinly
- carrots shredded (i used a bag of pre-shredded car
- cole slaw mix (or thinly sliced green cabbage)
- farm rich boneless buffalo chicken bites
- 1/3 up crumbled blue cheese
- Carbohydrate 314.980256264672 g
- Cholesterol 15.2880000129237 mg
- Fat 19.639200016602 g
- Fiber 0.0457500008111476 g
- Protein 0.572662500570308 g
- Saturated Fat 2.88120000243562 g
- Serving Size 1 1 recipe (370g)
- Sodium 491.862948270404 mg
- Sugar 314.934506263861 g
- Trans Fat 0.882000000745596 g
- Calories 1393 calories
Preheat oven according to temperature on the buffalo chicken bites box. Line a baking sheet with aluminum foil and set aside.Whisk dressing ingredients together in a small mixing bowl and set aside.Arrange boneless chicken bites in a single layer on the prepared baking sheet and bake, according to package directions. Place included buffalo sauce packet in a bowl of hot water to thaw.While chicken is baking, combine the sliced celery, carrots and cabbage in a bowl and set aside.Use a biscuit cutter, mouth of a drinking glass or opening of a small bowl to cut rounds out of the flour tortillas, and set aside.Add cooked chicken bites to a mixing bowl and toss together with the buffalo sauce.To the center of each tortilla round, add a little bit of celery/carrot slaw, a couple boneless buffalo chicken bites, top with a bit more slaw, and drizzle with blue cheese dressing.Secure each taco with a toothpick to hold it's shape.Enjoy!
