Buffalo Chicken Mini Taco Boats

New York is known for two things: inventing the flavor of Buffalo and thin crust pizza. Celebrate the origin of your favorite sauce with chicken, and make a taco out of it!
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25 Minutes Total
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6 Servings


Ingredient List
  • Small check mark in a circle icon 1 package (1 1/4 lb/625 g) boneless skinless chicken breasts, cut into 2-inch (5 cm) cubes
  • Small check mark in a circle icon 1/3 cup (75 mL) bottled red hot sauce (wings sauce style preferred)
  • Small check mark in a circle icon 1/4 teaspoon (1 mL) ground red pepper (cayenne)
  • Small check mark in a circle icon 1/2 teaspoon (2 mL) salt
  • Small check mark in a circle icon 1/4 teaspoon (1 mL) pepper
  • Small check mark in a circle icon 2 tablespoons (30 mL) butter
  • Small check mark in a circle icon 12 Old El Paso™ mini tortilla bowls
  • Small check mark in a circle icon Shredded lettuce, chopped green onions, diced celery, blue cheese crumbles, ranch dressing, if desired
Preparation
  1. In medium bowl, stir together chicken, wings hot sauce, red pepper, salt and pepper.
  2. In 10-inch nonstick skillet, melt butter over medium-high heat. Add chicken mixture. Cook 7 to 9 minutes, stirring occasionally, until no longer pink in center.
  3. Heat tortilla bowls as directed on package. Spoon chicken mixture evenly into warmed bowls. Top with shredded lettuce, green onions, celery, blue cheese crumbles and ranch dressing.
Expert Tips
  • The original chicken wings were first served in 1964 at the Anchor Bar in Buffalo, New York. In Buffalo, chicken wings are always served with celery sticks and blue cheese dressing.
  • Serve with extra Buffalo wing sauce for added kick!