Buffalo chicken tacos are an easy weeknight dinner combining crispy cheddar tortillas with buffalo chicken, Ranch dressing and celery salsa.
If you like this recipe, check out my Buffalo Chicken Chili next!
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Taco night, taco Tuesday, game day or any day of the week, you’ll want these easy buffalo chicken tacos on your menu. Using rotisserie chicken makes the prep time for these cravable tacos so fast. My recipe smashes some cheddar cheese on a pan to turn the store-bought tortillas into something special. Buffalo sauce and a little melted butter flavor the chicken. Add your favorite brand or homemade Ranch dressing. Plus a quick to make fresh celery salsa. All combine for a transcendent taco eating experience. I’m not kidding, they are really delicious!
More buffalo chicken recipes
Ingredients for buffalo chicken ranch tacos
- Flour Tortillas – I like street taco size flour tortillas for this recipe. If you are using larger tortillas, the measured ingredients won’t make as many tacos, so keep that in mind. Or if you prefer them, use corn tortillas instead.
- Cheddar Cheese – I recently discovered smashing tortillas onto cheese in a hot pan to crisp up the cheese and make it stick to the taco shells. It’s easy to do and really elevates your at home taco experience. For a video of this process, be sure and check out my TikTok account! You can always skip this step and just add shredded cheddar or even blue cheese crumbles at the end.
- Buffalo Chicken – These tacos are a great way to use up leftover chicken. Or use chicken you’ve precooked yourself. For testing purposes, I purchased a rotisserie chicken and used the breast meat for the buffalo chicken filling. Use your favorite store-bought sauce.
- Ranch Dressing – Use your favorite brand! Or if you have a really great homemade Ranch dressing recipe, use that.
- Celery Salsa – I had to make a celery salsa because celery sticks are always served with chicken wings! I was really pleased with this new to me creation. It’s a simple combination of chopped fresh celery, red onion, cilantro, one clove of garlic, lime juice and salt.
Instructions
Make the celery salsa first by chopping the veggies. Then stir together the celery, onion, garlic, fresh cilantro, lime juice and salt. Set aside.
Whisk together the hot sauce and melted butter. In a large bowl, pour it over the cooked chicken and stir to combine.
Heat a large skillet over medium heat. Working in batches so as not to crowd the pan, place a small handful of shredded cheddar onto the pan and then top each little mound of cheese with a flour tortilla. Lightly press down and cook for a couple of minutes until cheese is bubbling. Use tongs to kind of swirl each tortilla around in the pan to make sure the cheese isn’t sticking. Then flip the tortillas over, cheese side up, onto a clean plate or cutting board.
Layer each crispy cheese tortilla with the shredded chicken, Ranch dressing and celery salsa. Serve immediately.
Serving suggestions
These aren’t exactly Mexican style tacos. So you can be a little more creative with your side dish and dessert choices to make these into a complete meal –
Storage directions
I don’t recommend storing already assembled tacos. However, you can definitely prepare the chicken and salsa ahead. Or store any leftovers separately in airtight containers. The buffalo chicken and celery salsa will stay fresh in the refrigerator (stored separately) for 3-4 days.
Kitchen tools
- My favorite inexpensive paring knife that I use every day in my kitchen
- Non-stick skillet for cooking the tortillas and cheese
- A practical mixing bowl set with lids
Buffalo Chicken Tacos
Ingredients
- 8 small flour tortillas I use street taco size, which are about 4-inches in diameter
- 1 1/2 cups cheddar cheese shredded
- 2 cups rotisserie chicken shredded
- 1/3 cup Buffalo wing sauce
- 2 tbsp butter melted
- 1/2 cup celery finely chopped
- 1/3 cup red onion finely chopped
- 1 clove garlic minced
- 1 tbsp fresh cilantro finely chopped
- 1 tbsp fresh lime juice
- 1/2 tsp salt
- 1/2 cup Ranch dressing I use Litehouse brand, found in the refrigerated section
Instructions
- Stir together the chopped celery, onion, garlic, cilantro, lime juice and salt to make the salsa and set aside.
- Whisk together the buffalo sauce and melted butter. Pour over the cooked rotisserie chicken and stir to combine.
- Heat a non-stick skillet over medium heat. Working in batches so as not to crowd the pan, place a small handful of shredded cheddar onto the pan and then top each little mound of cheese with a flour tortilla. Lightly press down and cook for a couple of minutes until cheese is bubbling. Use tongs to kind of swirl each tortilla around in the pan to make sure the cheese isn't sticking. Then flip the tortillas over, cheese side up, onto a clean plate or cutting board.
- Layer each crispy cheese tortilla with buffalo chicken, Ranch dressing and celery salsa. Serve immediately.
Nutrition
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