Buffalo Chicken Tacos Recipe – Easy Chicken Recipes

My buffalo chicken tacos have saved game day on more than one occasion. When the clock is counting down and everyone is starting to get hungry, I know I can throw these tacos together in 25 minutes flat! I just combine some shredded chicken with buffalo sauce on the stovetop, then assemble tacos with a ranch-slathered slaw and some blue cheese crumbles. It’s always a crowd-pleaser!

Spicy Shredded Chicken Tacos with Buffalo Sauce

I felt like a genius when I started making rotisserie chicken tacos for game day. It cuts down on kitchen time but the leftover chicken tastes just as good, and nobody knows the difference. I wanted to add some more spice for football season, so I made these simple buffalo chicken tacos to test out — and they got major approval!

I like to use my buffalo wing sauce, but any store-bought option will work. If I’m prepping for a crowd of fans, I like to make my Crockpot shredded buffalo chicken so I have plenty ready to go straight into tortillas, without any stove time at all.

Buffalo Chicken Tacos Recipe

These spicy buffalo shredded chicken tacos can be made with leftover or rotisserie chicken for the quickest and tastiest game day meal!

Prep Time: 20 minutes mins

Cook Time: 5 minutes mins

Total Time: 25 minutes mins

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Serves 8 tacos

1x2x3x

• Heat the butter in a large skillet over medium heat. Once heated, add in the chicken and buffalo sauce. Stir to combine. Cook for a couple minutes until the chicken is heated through.

  1 tablespoon salted butter, 3 cups shredded cooked chicken, ⅓ cup Buffalo Sauce

• In a bowl, combine the shredded cabbage and ¼ cup ranch dressing.

  2 cups shredded cabbage, 0.25 cup Ranch dressing

• Add a portion of cabbage and chicken to each tortilla. Drizzle more ranch dressing and buffalo sauce on top. Then sprinkle with green onion and cheese.

  8 flour tortillas, 2 tablespoons chopped green onion, ⅓ cup crumbled blue cheese, 0.25 cup Ranch dressing

*If using unsalted butter, you might want to add a pinch of salt. 
*Use any cooked or leftover chicken. Shredded chicken breasts or rotisserie chicken work great!
***You can use blue cheese dressing if you prefer.
Becky’s Top Tips:

• Since this recipe starts with cooked/leftover chicken, it only needs a few minutes to warm through.
• I like to warm the tortillas slightly before stuffing them, because it makes them softer, more pliable, and extra tasty. You can warm them in the oven, in the microwave, or crisp them up in a skillet on the stovetop.
• These tacos are best served fresh after assembling.

Storage: Store shredded buffalo chicken in an airtight container in the fridge for up to 3 days.

Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.

Nutrition Facts

Buffalo Chicken Tacos Recipe

Amount Per Serving

Calories 331
Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 5g31%

Trans Fat 0.1g

Polyunsaturated Fat 6g

Monounsaturated Fat 4g

Cholesterol 51mg17%

Sodium 905mg39%

Potassium 233mg7%

Carbohydrates 25g8%

Fiber 2g8%

Sugar 3g3%

Protein 19g38%

Vitamin A 219IU4%

Vitamin C 1mg1%

Calcium 114mg11%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Dinner, Main Course

Cuisine: American, Mexican

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How to Make Buffalo Shredded Chicken Tacos Step by Step

Prep: Gather the list of ingredients for this easy buffalo chicken taco recipe. Shred any cooked, leftover, or rotisserie chicken. Then shred the lettuce or cabbage. Finally, warm a stack of tortillas so they’re ready to assemble.

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Make the Buffalo Chicken: Heat 1 tablespoon of butter in a large skillet over medium heat. Once heated, add 3 cups of shredded cooked chicken and ⅓ cup of Buffalo Sauce. Stir to combine, and cook for a couple minutes. Since the chicken is already cooked, it just needs to be warmed through on the stovetop.

Make the Slaw: In a bowl, combine 2 cups of shredded cabbage with about ¼ cup of ranch dressing. Toss to fully coat the cabbage and evenly distribute the dressing. I found this to be a good ratio for maximum flavor while maintaining a fresh crunch.

Assemble and Serve: To make the tacos, add a portion of the ranch slaw and buffalo chicken to each warmed tortilla. This recipe yields a good amount for 8 regular-sized tacos (6-8 inch tortillas), but the portions can be adjusted depending on your preferred tortilla size. Top each taco with chopped green onion, crumbled blue cheese, and more ranch dressing.

How to Store, Freeze, and Reheat

These tacos are best assembled and served fresh. I don’t recommend storing assembled tacos, but the components can be saved. Store shredded buffalo chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for 3 months. The slaw can be stored in the fridge for up to 24 hours, but it will turn weepy and liquid-y pretty quickly.