Tacos are my partner Dave’s absolute favorite meal, so I’m always experimenting with new ways to make them. He loves buffalo wings but hates how messy they can be, so stuffing buffalo chicken into a tortilla with some ranch dressing is his idea of a perfect meal. These buffalo chicken tacos are a regular in our house because they’re quick (ready in just 15 minutes), only require 6 ingredients when you use bottled buffalo sauce, and are delicious. Honestly, I don’t mind when he requests them at least once a week!
I know that finding a meal that’s both satisfying and high in protein but doesn’t take much time to prepare can be a challenge. When I worked as a health coach, this was one of the biggest struggles I heard from the women I worked with. That’s why I created this recipe – to help busy women get a nutritious, flavorful meal on the table in no time.
If you’re a taco fan like my family, be sure to check out some of my other favorites like BBQ Salmon Tacos or Broccoli Black Bean Tacos (a great option for your meatless meals).
Ingredients
- Boneless, skinless chicken – use thighs, breast or tenders
- Buffalo sauce – store bought (I like Primal Kitchen) or make your own
- Tortillas – I love using almond flour tortillas but use what you love
- Lettuce and tomato – I’m keeping it simple today but add whatever toppings you love
- Ranch dressing – let’s be honest, everything is better with ranch dressing. Use your favorite store bought or make your own
Step by step instructions
Sam’s Time Saving Tip
Use pre-prepped shredded chicken or rotisserie chicken instead of cooking chicken fresh in this recipe.
Tips for the Perfect Buffalo Chicken Tacos
Prep Tips:
- Cut chicken evenly: Ensure all pieces are the same size for even cooking.
- Use kitchen shears or a sharp knife: A dishwasher-safe cutting board makes cleanup easier.
- Time-saving hack: Swap regular chicken breasts for chicken tenders for minimal prep.
Cooking Tips:
- Preheat your skillet: Make sure it’s hot before adding chicken to get the perfect sear.
- For crispy tacos: Cook the filled tortillas 2-3 minutes per side.
Pro Tips:
- Warm tortillas: Heat them slightly to make them more pliable and easier to fold.
- Make it easy: Double the recipe for meal prep and store the chicken separately.
- Extra buffalo sauce: Keep some on hand to adjust the heat level to your liking.
How to Customize your tacos
- Avocado: Creamy and rich, adds a fresh contrast to the buffalo flavor. Let’s be honest, all tacos are better with avocado.
- Jalapeño: Add extra heat for spice lovers.
- Red onion or pickled red onions: A tangy, crunchy bite to balance the richness of the buffalo sauce.
- Creamy cilantro lime slaw: A refreshing, creamy option to complement the heat. This is one of my favorite things to serve with these tacos!
- Blue cheese crumbles: For a classic buffalo wing flavor with a tangy kick.
- Extra buffalo sauce: Add more if you like it spicy or want a saucier taco.
- Green onion or fresh dill: Add some freshness and flavor
- Carrots or celery: Classic buffalo flavors that add crunch and freshness. I recommend shredded carrots and chopped celery.
★ Did you make this recipe? Please give it a star rating below!
- 1.5 pounds boneless, skinless chicken
- 1/2 cup buffalo sauce – divided
- 8-12 medium tortillas
- 2 medium roma tomatoes – chopped
- 1.5 cups romaine lettuce – shredded
- 1/2 cup ranch dressing
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Cut the chicken into small cubes (about 1/2 inch pieces).
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Add chicken to bowl, top with 2 tablespoons buffalo sauce and stir well to coat.
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Cook chicken in preheated pan over medium heat. Add chicken to skillet, ensuring it’s in a single layer. Let cook 5 minutes without touching. After 5 minutes, move it around in the pan continuing to cook 3-5 minutes until cooked through (check temperature to 165F).
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Add the rest of the buffalo sauce (about 6 tablespoons) to the chicken. Stir well.
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Heat tortillas (I like to put them in the toaster oven for 1-2 minutes) to make them more pliable.
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Chop the tomatoes and shred the lettuce.
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Serve the tacos by putting down lettuce, tomatoes, buffalo chicken in each tortilla and topping with ranch dressing.
Use pre-cooked, shredded chicken, add the buffalo sauce and cook on the skillet just until heated through.
Tips:
- Cut chicken into equal size pieces for even cooking
- Use chicken tenders to save prep time
- Ensure skillet is hot before adding chicken
- For crispy tacos: Cook filled tortillas (minus the lettuce, tomato and ranch dressing) 2-3 minutes per side in a skillet over medium heat.
- Store components separately for meal prep
- Double the buffalo sauce if you like it extra saucy
Nutrition Information
Nutrition Facts
Amount per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
Common questions
Other ways to make buffalo chicken
- Air Fryer Buffalo Chicken – my go-to when I’m not in the mood to cut the chicken into cubes
- Shredded instant pot chicken – the instant pot makes this hands off. Add the buffalo sauce to the chicken after shredding
- Shredded crock pot chicken just like the instant pot, this is hands off. Add 2 tablespoons buffalo sauce to cooking liquid (omit the lemon and thyme). Add the rest of the buffalo sauce after shredding
Don’t have buffalo sauce on hand?
Here is my go-to homemade 5 ingredient buffalo sauce that uses pantry ingredients and only takes a minute to make!
Don’t have ranch dressing?
I bet you have what you need to make ranch dressing in your pantry right now! Try my cashew ranch dressing (dairy free) or if you have avocado on hand, this avocado ranch dressing.
Storing leftovers
Store leftovers in the fridge for up to 4 days. Be sure to store buffalo chicken separately from tortillas and fresh toppings. Add ranch just before serving.
Reheat options (be sure to remove the lettuce and tomato before reheating):
- Stovetop: Reheat the chicken in a covered skillet over medium-low heat 5-6 minutes. Be sure to add a splash of water so it doesn’t dry out.
- Microwave: 1:30-2:30 minutes
- Make into crispy tacos: Preheat the skillet to medium heat. add tacos and cook 2 minutes per side. Add lettuce, tomato and ranch after crisping.
Repurpose leftovers (since sometimes making the same meal on repeat can get a little boring)
- Make Buffalo chicken pizza
- Add the chicken to a grain bowls with rice or quinoa and chopped celery and carrots
- Make a fun twist on burrito bowls – serve with rice, black beans and avocado
