October 19, 2017
Lunch, Main Dish, Poultry,
Chicken, Vegetables, Celery, Lettuce , Southern, Quick Meals, Weeknight Meals, Grilling (Outdoor), Stove Top, Make it from scratch, Boneless Pieces, Spicy, Sandwiches more
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"A twist on the taco....using buffalo chicken and blue cheese! Fun ball game food."
Heat a grill pan over medium=high heat. (Or prepare your grill)
Cut the chicken in half horizontally to form 4 cutlets; sprinkle chicken with salt and black pepper.
Arrange on the grill pan or grill coated with cooking spray.
Cook 2 to 3 minutes on each side or until done. Remove from the pan; thinly slice.
Combine the hot sauce, butter, and red pepper; stir with a whisk. Add the chicken and toss to coat.
Combine the buttermilk, mayonnaise, and cheese in a bowl, mashing with a fork. Add the lettuce and celery to the bowl; toss.
Warm the tortillas according to package instructions. Divide the chicken mixture evenly among the tortillas. Top with the lettuce mixture. Enjoy!
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