Three Buffalo Chicken Tacos with Carrot and Celery Slaw in a taco holder

Hands On:

25 minutes

Total Time:

40 minutes

Serves:

Ingredients

1 (1-lbs.) pkg. Hy-Vee Kitchen boneless Buffalo-style chicken bites
½ cup Hy-Vee Hickory House Big Bad Buffalo wing sauce, plus additional for serving
½ cup Hy-Vee mayonnaise
1 cup Hy-Vee whole milk
1 tbsp Hy-Vee ranch salad dressing mix
2 tsp Hy-Vee dried dill weed
2 cups celery, thinly sliced; plus chopped celery leaves for garnish
1 cup carrot, cut into ribbons
2 green onions, diagonally sliced
8 Hy-Vee taco-size flour tortillas
½ (4-oz.) container gorgonzola cheese crumbles, divided

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Preparation

Preheat oven to 425°. Line a large rimmed baking pan with foil; lightly spray with nonstick spray. Place chicken bites, in a single layer, in prepared baking pan. Bake 12 to 15 minutes or until crispy. Transfer chicken bites to medium bowl and toss with ½ cup Buffalo wing sauce; set aside.

For slaw, stir together mayonnaise, milk ranch dressing mix, and dill weed in medium bowl. Add celery, carrot ribbons, and green onion; toss to combine.

Heat medium cast-iron skillet over medium to high heat. Toast each tortilla in skillet 1 to 2 minutes or until warm and slightly charred, turning halfway through; set aside.

To serve, top toasted tortillas with Buffalo chicken bites, slaw, and gorgonzola crumbles. Serve with additional Buffalo wing sauce, if desired.

Nutrition Facts

Serving Size: 2 tacos

Serves: 4

Amount Per Serving
Calories:		780
% Daily Value*
Total Fat: 52g		67%
	Saturated Fat: 14g
	Trans Fat: 0g
Cholesterol: 80mg		27%
Sodium: 2820mg		123%
Total Carbohydrate: 51g		19%
	Dietary Fiber: 2g	7%
	Sugars: 5g	10%
Protein: 26g		52%