Cheesy Buffalo Shredded Chicken Tacos
We’re hitting taco Tuesdays with these banging tacos 🤤 Shredded chicken tossed in buffalo sauce, layered onto nacho cheese dip, with a pico de Gallo for bursts of freshness layered with mozzarella cheese, pan fried for crispiness and paired with a buffalo mayo 😍
Ingredients
Buffalo Mayo
Pico de Gallo
Directions
- 1
Make the pico de Gallo and set to one side.
- 2
Season the chicken with the smoked paprika, garlic and onion granules. Pan fry for 8-10 minutes until cooked through.
- 3
Remove from the pan and shred using two forks. In the same pan, add the butter until melted and then add back in the chicken along with the buffalo sauce. Mix for a minute and remove from heat.
- 4
Line the mini wraps with the nacho cheese dip, the buffalo shredded chicken, the pico de Gallo, and mozzarella. Pan fry for a couple of minutes each side on medium heat until toasted.
- 5
Serve with the buffalo mayo and fresh coriander scattered.
