Buffalo Chicken Tacos
Servings: 12 servings
Calories: 131kcal
These Macro Friendly Buffalo Chicken Tacos are so so good! They're easy to make and the kids and husband will love them. Make them for a busy weeknight dinner or take them to your next game day party.
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Ingredients
- 12 extra thin corn tortillas about 5.5" in diameter - I used Mission
- 500 g cooked & shredded chicken breast - about 4 cups
- 3 Tbsp ranch seasoning 21g
- 4 Tbsp buffalo sauce 60g
- 4 Tbsp whipped cream cheese 42g
- 1.5 cups shredded reduced-fat Colby Jack cheese divided (168g)
Instructions
- Preheat oven to 425 degrees F.
- In a medium bowl, combine the shredded chicken with the ranch seasoning, buffalo sauce, and whipped cream cheese. Mix until combined.
- Line a baking sheet with parchment paper and lay 6 tortillas on the baking sheet. cover one half of the tortilla with 2 Tbsp (14g) of shredded cheese. You will need to do this twice (or on two pans) to make all of the baked tacos. Then, place roughly 2-3 Tbsp (50g) of chicken mixture on top of the cheese side.
- Place the baking sheet in the oven and cook for 3 minutes. Remove the tacos from the oven and fold each in half; press down lightly with a fork to ensure the tacos stay folded. Place back in the oven and cook for another 5 minutes.
- Remove the baked tacos from the oven and repeat steps if making in the same pan. Allow the tacos to cool slightly, add toppings and enjoy!
Notes
MFP Entry: LFF Buffalo Chicken Tacos
You can use rotisserie chicken, canned chicken or cook your own chicken to use for this recipe.
For tips on keeping your homemade shredded chicken juicy, follow my Basic Shredded Chicken recipe!
Nutrition
Serving: 1taco (78g) | Calories: 131kcal | Carbohydrates: 9.7g | Protein: 13.6g | Fat: 4.2g | Saturated Fat: 2.3g | Fiber: 1g