I have a weakness... and it's buffalo sauce.
As the saying goes, "I'll put that !@#$ on everything!"
What better to go with your Skinny(girl) Margarita?
Seriously. Someone help me.
As if there wasn't enough buffalo goodness in these tacos already... I just couldn't help myself. I had to add more! Drool.
Skinny Buffalo Chicken Tacos
TheSkinnyFork.com
The Skinny:
Servings: 4 • Size: 2 Loaded Tacos • Calories: 372.6 • Fat: 16.6 g • Carb: 28.6 g • Fiber: 17.3 g • Protein: 40.9 g • Sugar: 4.2 g • Sodium: 1554.1 mg
Ingredients:
8 Whole Wheat Low Carb Tortillas
2-3 Chicken Breasts, Cooked & Shredded
1/2 C. Hot Sauce (I used Frank's)
1/4 C. Reduced Sodium Fat Free Chicken Broth
2 C. Lettuce, Chopped or Shredded
1/2 Roma Tomato, Diced
1 Carrot, Sliced into Matchsticks
1/2 Avocado
4 Tbsp. Light Blue Cheese Dressing
1/4 C. Blue Cheese Crumbles
Directions:
Heat up your shredded chicken in a pot on the stove over medium-low heat with the hot sauce and chicken broth (if needed), stirring occasionally. In the mean time you can prepare all of your veggies.
Once the chicken is nice and hot, scoop about 1/4 chicken into each taco shell and top with your veggies, 1/2 tbsp. dressing and a 1/2 tbsp. blue cheese crumbles per taco.
For Crunchy Tacos:
Heat your oven to 350 degrees F, no preheating needed! Bend your tortillas over and in between the grates of the oven rack to form a 'taco' shape and bake for 5-10 until heated and crunchy to your liking.