My buffalo chicken tacos have saved game day on more than one occasion. When the clock is counting down and everyone is starting to get hungry, I know I can throw these tacos together in 25 minutes flat! I just combine some shredded chicken with buffalo sauce on the stovetop, then assemble tacos with a ranch-slathered slaw and some blue cheese crumbles. It’s always a crowd-pleaser!
Spicy Shredded Chicken Tacos with Buffalo Sauce
I felt like a genius when I started making rotisserie chicken tacos for game day. It cuts down on kitchen time but the leftover chicken tastes just as good, and nobody knows the difference. I wanted to add some more spice for football season, so I made these simple buffalo chicken tacos to test out — and they got major approval!
I like to use my buffalo wing sauce, but any store-bought option will work. If I’m prepping for a crowd of fans, I like to make my Crockpot shredded buffalo chicken so I have plenty ready to go straight into tortillas, without any stove time at all.
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This leftover chicken recipe wins the day!
Using leftover chicken to make these buffalo-smothered tacos means I don’t have to miss a single thing on game day. They’re so quick to make, and they’re always a hit!
🏆Don’t forget to add more ranch at the end for bonus points!
Buffalo Chicken Tacos Recipe
Equipment
- Large Skillet
Ingredients
For the Chicken:
- 1 tablespoon salted butter (*)
- 3 cups shredded cooked chicken (**)
- ⅓ cup Buffalo Sauce
For the Tacos:
- 2 cups shredded cabbage (or lettuce)
- ½ cup ranch dressing (divided***)
- 8 flour tortillas (or corn tortillas; warmed)
- 2 tablespoons chopped green onion
- ⅓ cup crumbled blue cheese
Instructions
- Heat the butter in a large skillet over medium heat. Once heated, add in the chicken and buffalo sauce. Stir to combine. Cook for a couple minutes until the chicken is heated through.1 tablespoon salted butter, 3 cups shredded cooked chicken, ⅓ cup Buffalo Sauce
- In a bowl, combine the shredded cabbage and ¼ cup ranch dressing.2 cups shredded cabbage, 0.25 cup Ranch dressing
- Add a portion of cabbage and chicken to each tortilla. Drizzle more ranch dressing and buffalo sauce on top. Then sprinkle with green onion and cheese.8 flour tortillas, 2 tablespoons chopped green onion, ⅓ cup crumbled blue cheese, 0.25 cup Ranch dressing
Notes
- Since this recipe starts with cooked/leftover chicken, it only needs a few minutes to warm through.
- I like to warm the tortillas slightly before stuffing them, because it makes them softer, more pliable, and extra tasty. You can warm them in the oven, in the microwave, or crisp them up in a skillet on the stovetop.
- These tacos are best served fresh after assembling.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Buffalo Shredded Chicken Tacos Step by Step
Prep: Gather the list of ingredients for this easy buffalo chicken taco recipe. Shred any cooked, leftover, or rotisserie chicken. Then shred the lettuce or cabbage. Finally, warm a stack of tortillas so they’re ready to assemble.
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Make the Buffalo Chicken: Heat 1 tablespoon of butter in a large skillet over medium heat. Once heated, add 3 cups of shredded cooked chicken and ⅓ cup of Buffalo Sauce. Stir to combine, and cook for a couple minutes. Since the chicken is already cooked, it just needs to be warmed through on the stovetop.
Make the Slaw: In a bowl, combine 2 cups of shredded cabbage with about ¼ cup of ranch dressing. Toss to fully coat the cabbage and evenly distribute the dressing. I found this to be a good ratio for maximum flavor while maintaining a fresh crunch.
Assemble and Serve: To make the tacos, add a portion of the ranch slaw and buffalo chicken to each warmed tortilla. This recipe yields a good amount for 8 regular-sized tacos (6-8 inch tortillas), but the portions can be adjusted depending on your preferred tortilla size. Top each taco with chopped green onion, crumbled blue cheese, and more ranch dressing.
How to Store, Freeze, and Reheat
These tacos are best assembled and served fresh. I don’t recommend storing assembled tacos, but the components can be saved. Store shredded buffalo chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for 3 months. The slaw can be stored in the fridge for up to 24 hours, but it will turn weepy and liquid-y pretty quickly.
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