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Buffalo Chicken Tacos

INGREDIENTS: 

  • 4 Cali’flour flatbreads
  • 1 pound boneless skinless chicken breasts
  • 2 Tablespoons olive oil
  • 1/2 cup Frank's Hot Sauce
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • pinch of salt
  • 1/2 cup Blue cheese or Ranch dressing
  • 2 cups Romaine lettuces , chopped
  • 1/2 cup carrot , shredded
  • 1/2 avocado , sliced
  • 1/2 cup shredded cheddar cheese

Buffalo Chicken Taco

FOR THE FLATBREADS:

Preheat the oven to 400 degrees with the vented pan inside.
Once heated, take the vented pan out and spray with nonstick cooking spray.
Place frozen flatbreads on a vented pan and cook for 10-12 minutes. Let cool 5 minutes before topping.

INSTRUCTIONS: 

Slice chicken breast into several long, thin strips.

In a small bowl, whisk together olive oil, hot sauce, paprika, garlic powder and salt. Add chicken and allow to marinate for at least 10 minutes (or up to 24 hours).

In a large non-stick skillet over medium-high heat, add the chicken strips. Cook until no longer pink, about 4-5 minutes.

Meanwhile, place Cali’flour flatbreads on a plate and spread with a thin layer of bleu cheese or ranch dressing. Layer with lettuce, carrots, avocado, and cheese.

Arrange a few chicken strips down the center of each Cali’flour flatbread. Serve with a side of hot sauce or extra dressing, if desired! Enjoy!

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Cali'flour Recipes


Appetizer // Breakfast // Crusts // Dessert // Dinner // Flatbreads // Fun // Holiday // Keto // Kids // Low Carb // Lunch // Plant-Based //

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