Hi friends! I hope you’re having a nice week. We’ve had such a fun and busy week. I finally tried out a new recipe! We’ve been in such a food rut lately (this explains the lack of blog posts), so I wanted to try something new. I’m so happy I gave this one from Cooking Light a try. It was SO easy to make and absolutely delicious. This will be in our regular dinner rotation for sure. From start to finish, it took about 20 minutes.  IMG_3380

 Grilled Buffalo Chicken Tacos

Servings: 4 (1 serving is 2 tacos)
Calories: 302
Fat: 9.5 g
Carbs: 30 g
Protein: 22 g

Here are the ingredients you’ll need:
Recipe adapted from Cooking Light

  • 2 (6 oz.) skinless, boneless chicken breast halves
  • Salt & pepper to taste
  • 2 tbsp. wing sauce (I used Frank’s )
  • 1 tsp. melted butter
  • 2 tbsp. low-fat buttermilk
  • 1 tbsp. mayonnaise
  • 1 ounce blue cheese, crumbled (about 1/4 cup)
  • 2 cups shredded romaine lettuce
  • 8 (6-inch) corn tortillas


Heat a grill pan over medium-high heat (or heat outside grill). Cut chicken in half horizontally (to create 4 cutlets). Sprinkle chicken with salt & pepper to taste. Grill chicken for about 3 minutes on each side (or until internal temperature reaches 165 degrees).

Time saver tip: While chicken is cooking, prep your sauces.

Combine hot sauce and melted butter in a bowl; whisk until blended. Set aside.

Combine buttermilk, mayonnaise, and cheese in a bowl, mashing with a fork. Set aside.

Remove chicken from grill and cut into thin slices. Add chicken to bowl of hot sauce.

Add lettuce to bowl of cheese mixture.

Warm tortillas according to package instructions. Divide chicken mixture evenly among tortillas; top with lettuce mixture. Enjoy!

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