May Recipes

Buffalo Chicken Tacos with Carrot and Celery Slaw

Three Buffalo Chicken Tacos with Carrot and Celery Slaw in a taco holder
Hands On:
25 minutes
Total Time:
40 minutes


  • 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
Add Ingredients to Cart


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
% 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%

Similar Recipes