Tuesday, January 24, 2012
Buffalo Chicken Tacos
So dinner last night was a delicious recipe I found on Pinterest. but, if you know me, or have looked at any of my other recipes, you'll know I didn't follow the recipe exactly.
So when I began, I wasn't sure what to expect... Tacos right? Well the only difference between tacos and wraps is the size of the tortilla, so if you happen to have a larger tortilla, then you can really wrap these puppies up tight, and have a Buffalo Chicken Wrap. But it's not the tortilla that makes this recipe - it's definitely the chicken.
So here's what you'll need:
2 chicken breasts
1/3 cup flour
3 Tablespoons cornstarch
1/8 teaspoon cayenne
1 teaspoon garlic powder
1/3 cup Franks Red Hot Buffalo Wing Sauce
3 Tablespoons vegetable oil
8 six inch whole wheat tortillas
Toppings: Choose whatever you'd like but here's what I used:
1/2 yellow onion, diced
1 roma tomato, diced
1 cup diced fresh spinach
Makes 8 tacos / 4 servings
1. Heat a large frying pan with oil over medium heat.
2. Combine cornstarch, flour, cayenne and garlic powder.
3. Dredge chicken in mixture and coat evenly.
4. When the oil is hot, add chicken and cook, stirring often until cooked through and golden.
5. When the chicken is cooked, remove to a bowl and toss with Frank's Sauce!
Now while still hot assemble the tacos, top with desired toppings, and taa-daa! Dinner!
Mrs. Regueiro was right - we also became instant fans! It was quick and easy, and very delicious! It was hard to not nibble on the chicken, as the breaded chicken alone was great, and I could easily see us adding just the chicken to salads....
Thank you Mrs. Regueiro!
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