These tacos make a great weeknight meal and have been a favorite in our house for years.
1 lb. boneless skinless chicken breasts, cut into 1 inch chunks
1 lb. boneless skinless chicken breasts, cut into 1 inch chunks
2 tablespoons cornstarch
salt, to taste
4 taco sized tortillas (I like La Banderita, Carb Counter tortillas)
Toppings:
lettuce
chopped tomatoes
4 tablespoons blue cheese
4 tablespoons Ranch dressing (I like Marzetti's light ranch)
1. Preheat oven to 375.
salt, to taste
4 taco sized tortillas (I like La Banderita, Carb Counter tortillas)
Toppings:
lettuce
chopped tomatoes
4 tablespoons blue cheese
4 tablespoons Ranch dressing (I like Marzetti's light ranch)
1. Preheat oven to 375.
2. Add chicken, salt and cornstarch to a bowl and combine.
3. Place chicken on a baking sheet covered with parchment paper and bake about 12-15 minutes or until cooked through.
3. Add cooked chicken to a clean bowl and add the buffalo sauce. Toss to combine.
3. Add cooked chicken to a clean bowl and add the buffalo sauce. Toss to combine.
4. Add chicken to tortillas and top with lettuce, tomato, blue cheese and ranch.
Serves 4.
Serves 4.
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