Ingredients
3 cups cooked shredded chicken
1⁄2 cup buffalo wings hot sauce (such as Frank’s RedHot)
2 tablespoons unsalted butter
1⁄2 tablespoon apple cider vinegar
1⁄2 teaspoon garlic powder
1⁄2 teaspoon Worcestershire sauce
1⁄2 tablespoon honey (optional)
12 small flour tortillas (6-inch size)
1 1⁄2 cups shredded cheddar cheese
1⁄2 head iceberg lettuce, shredded
1⁄4 cup shredded or thinly sliced carrots
1⁄4 cup ranch or blue cheese dressing, plus more for serving
Instructions
In a medium saucepan, combine the hot sauce, butter, apple cider vinegar, garlic powder, Worcestershire sauce, and honey (if using). Bring to a simmer over medium-high heat, stirring until the butter has melted and the ingredients are well combined.
Add the shredded cooked chicken to the saucepan and toss to coat evenly with the buffalo sauce mixture. Cook for 2-3 minutes or until the chicken is heated through.
In a medium bowl, combine the shredded lettuce, carrots, and 1/4 cup of the ranch or blue cheese dressing. Toss until well combined.
Warm the flour tortillas in a dry skillet over medium heat, about 30 seconds per side, until pliable.
To assemble the tacos, use tongs or a slotted spoon to fill each tortilla with the buffalo-chicken mixture. Top with the lettuce, carrot mixture, and shredded cheddar cheese.
Serve the tacos immediately, with additional ranch or blue cheese dressing on the side for dipping.
