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.