Bold Buffalo chicken patties smashed on tortillas, topped with creamy ranch slaw for a quick, flavorful meal.
# Components:
→ Buffalo Chicken
01 - 1 lb ground chicken
02 - 3 tbsp buffalo wing sauce
03 - 1 tsp garlic powder
04 - 0.5 tsp onion powder
05 - 0.5 tsp smoked paprika
06 - 0.5 tsp Himalayan salt
07 - 0.25 tsp black pepper
08 - cooking spray or oil for pan
09 - 8 small tortillas (corn or flour)
→ Ranch Slaw
10 - 3 cups shredded cabbage
11 - 0.5 cup grated carrots
12 - 0.25 to 0.33 cup ranch dressing (Greek yogurt preferred)
13 - 1 tbsp dill relish
# Directions:
01 - Combine shredded cabbage, grated carrots, ranch dressing, and dill relish in a large bowl. Toss well, cover, and refrigerate until needed.
02 - In a separate bowl, gently combine ground chicken, buffalo wing sauce, garlic powder, onion powder, smoked paprika, Himalayan salt, and black pepper without overmixing.
03 - Preheat a griddle or large non-stick skillet over medium-high heat and coat lightly with oil or cooking spray.
04 - Divide chicken mixture into 8 loose balls. Place each ball on a tortilla, then set the tortilla chicken-side down onto the hot pan.
05 - Using a spatula, firmly press each chicken ball to flatten and cover most of the tortilla surface.
06 - Cook for 3 to 4 minutes until the chicken is golden brown and fully cooked.
07 - Lightly oil the tortilla side, flip tacos so the tortilla side contacts the pan, and cook an additional 1 to 2 minutes to desired crispness.
08 - Remove from heat and top each taco with a generous spoonful of ranch slaw. Optionally drizzle with extra ranch or buffalo sauce. Serve immediately.
