Healthy Crispy Buffalo Chicken Tacos
Healthy Crispy Buffalo Chicken Tacos
Ingredients
For the Shredded Buffalo Chicken
- 3 chicken breasts
- 1 teaspoon garlic powder, as needed
- 1 teaspoon paprika, as needed
- 1/2 teaspoon cayenne pepper, as needed
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
- 1/2 cup Frank's RedHot original cayenne pepper sauce
- 1/2 cup chicken broth
For the Tacos
- 2 light spreadable cheese wedges, (such as The Laughing Cow Light)
- 1 tablespoon ranch seasoning, (such as Hidden Valley)
- 8 mini flour tortillas, (such as Mission Street Tacos)
- 1 cup shredded mozzarella cheese
- 1 cooking spray, as needed
For the Dipping Sauce
- 1/2 cup plain Greek yogurt
- 1 tablespoon sour cream
- 1 tablespoon hot sauce, (such as Frank's RedHot)
- 1 teaspoon ranch seasoning, (such as Hidden Valley)
Instructions
- 1
Place the chicken breasts in a crockpot. Season generously with garlic powder, paprika, cayenne pepper, salt, and black pepper.
⏱️ 5 min
- 2
Pour the Frank's RedHot sauce and chicken broth over the seasoned chicken breasts in the crockpot.
⏱️ 2 min
- 3
Cover the crockpot and cook on low for 7 hours, or until the chicken is easily shreddable.
⏱️ 420 min
- 4
Once cooked, remove the chicken breasts from the crockpot and shred them using two forks. Set aside.
⏱️ 8 min
- 5
Preheat your oven to 420°F. Lightly spray a baking sheet with cooking spray.
⏱️ 5 min•🌡️ 420
- 6
In a small bowl, combine the light spreadable cheese wedges and 1 tablespoon of ranch seasoning. Mix until smooth and well combined.
⏱️ 3 min
- 7
Take one mini flour tortilla. Spread a thin layer of the cheese and ranch mixture evenly over one side of the tortilla.
⏱️ 1 min
- 8
Place a generous amount of the shredded buffalo chicken on top of the cheese mixture, then sprinkle with shredded mozzarella cheese.
⏱️ 1 min
- 9
Fold the tortilla in half to create a taco shape, gently pressing down. Repeat with the remaining tortillas and fillings.
⏱️ 5 min
- 10
Arrange the folded tacos on the prepared baking sheet. Place another baking sheet directly on top of the tacos to help flatten them and ensure crispiness.
⏱️ 2 min
- 11
Bake in the preheated oven for 20 minutes, or until golden brown and crispy.
⏱️ 20 min•🌡️ 420
- 12
While the tacos are baking, prepare the dipping sauce. In a separate small bowl, combine the Greek yogurt, sour cream, hot sauce, and 1 teaspoon of ranch seasoning. Mix until well combined.
⏱️ 3 min
- 13
Remove the crispy buffalo chicken tacos from the oven. Serve warm with the prepared dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Healthy Crispy Buffalo Chicken Tacos
For the Shredded Buffalo Chicken
- 3 chicken breasts
- 1 teaspoon garlic powder, as needed
- 1 teaspoon paprika, as needed
- 1/2 teaspoon cayenne pepper, as needed
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
- 1/2 cup Frank's RedHot original cayenne pepper sauce
- 1/2 cup chicken broth
For the Tacos
- 2 light spreadable cheese wedges, (such as The Laughing Cow Light)
- 1 tablespoon ranch seasoning, (such as Hidden Valley)
- 8 mini flour tortillas, (such as Mission Street Tacos)
- 1 cup shredded mozzarella cheese
- 1 cooking spray, as needed
For the Dipping Sauce
- 1/2 cup plain Greek yogurt
- 1 tablespoon sour cream
- 1 tablespoon hot sauce, (such as Frank's RedHot)
- 1 teaspoon ranch seasoning, (such as Hidden Valley)
Instructions
- 1
Place the chicken breasts in a crockpot. Season generously with garlic powder, paprika, cayenne pepper, salt, and black pepper.
⏱️ 5 min - 2
Pour the Frank's RedHot sauce and chicken broth over the seasoned chicken breasts in the crockpot.
⏱️ 2 min - 3
Cover the crockpot and cook on low for 7 hours, or until the chicken is easily shreddable.
⏱️ 420 min - 4
Once cooked, remove the chicken breasts from the crockpot and shred them using two forks. Set aside.
⏱️ 8 min - 5
Preheat your oven to 420°F. Lightly spray a baking sheet with cooking spray.
⏱️ 5 min•🌡️ 420 - 6
In a small bowl, combine the light spreadable cheese wedges and 1 tablespoon of ranch seasoning. Mix until smooth and well combined.
⏱️ 3 min - 7
Take one mini flour tortilla. Spread a thin layer of the cheese and ranch mixture evenly over one side of the tortilla.
⏱️ 1 min - 8
Place a generous amount of the shredded buffalo chicken on top of the cheese mixture, then sprinkle with shredded mozzarella cheese.
⏱️ 1 min - 9
Fold the tortilla in half to create a taco shape, gently pressing down. Repeat with the remaining tortillas and fillings.
⏱️ 5 min - 10
Arrange the folded tacos on the prepared baking sheet. Place another baking sheet directly on top of the tacos to help flatten them and ensure crispiness.
⏱️ 2 min - 11
Bake in the preheated oven for 20 minutes, or until golden brown and crispy.
⏱️ 20 min•🌡️ 420 - 12
While the tacos are baking, prepare the dipping sauce. In a separate small bowl, combine the Greek yogurt, sour cream, hot sauce, and 1 teaspoon of ranch seasoning. Mix until well combined.
⏱️ 3 min - 13
Remove the crispy buffalo chicken tacos from the oven. Serve warm with the prepared dipping sauce.
⏱️ 1 min