Buffalo Chicken Tacos From Mission® - cooking recipe

Ingredients
    8 Mission(R) Soft Taco Flour Tortillas
    1 cup Mission(R) Guacamole Flavored Dip
    1 pound skinless boneless chicken breasts
    3 tablespoons cayenne pepper hot sauce
    Non-stick cooking spray to coat
    1 green bell pepper, cut into thin strips
    1/2 red onion, cut into thin strips
    1/2 cup cilantro leaves
    12 baby carrots, rinsed
    12 celery sticks
    1 cup prepared blue cheese dressing
Preparation
    Pre-heat charcoal or indoor grill to medium-high heat.
    Place cleaned chicken breasts into a gallon-size zipper storage bag, add hot sauce and toss; close and refrigerate for 30 minutes.
    After 30 minutes remove chicken from refrigerator. Spray each side of the marinated chicken with non-stick cooking spray; place on pre-heated grill and cook for 8 minutes per side or until cooked through. Place cooked chicken onto your work surface and allow to cool for a few minutes. Slice each chicken breast into thin strips cutting across the breast.
    Warm Mission(R) Tortillas. Evenly spread 1 tablespoon of Mission(R) Guacamole Flavored Dip edge to edge.
    Lay 5-6 slices of chicken across the middle of each tortilla, top chicken with 5 strips of green bell pepper, red onion and a tablespoon of cilantro leaves.
    Starting at the bottom roll tortilla forward to form a cylinder, repeat process for remaining tortillas.
    Serve a portion of tacos (two tacos) with 3 baby carrots, 3 celery sticks and a 1/4 cup of blue cheese dressing in a small ramekin.

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