Servings: makes 5-6 tacos
1 lb. boneless, skinless chicken breasts
1/4 cup Frank's Red Hot Buffalo Wings Sauce
2 Tbsp Marzetti's Simply Dressed Ranch (or homemade - see recipe below) For dairy-free use Tessemae’s
2 stalks celery, finely diced
2 large carrots, finely diced
6 small flour or corn tortillas
Note: The dressing I listed (Marzetti's Simply Dressed Ranch) is a healthy alternative to traditional Ranch dressing because it contains no MSG, preservatives, or artificial flavors. This is also an easy alternative for someone who does not have the time to make their own ranch dressing at home!
1. Place flattened chicken breasts in a saucepan with 1 Tbsp olive oil. Cook over medium-high heat for 5 minutes. Flip chicken breasts and add enough water to cover them. Cover with lid and simmer for another 10 minutes (until chicken is fully cooked). Remove chicken from pan and place on plate or cutting board. After allowing a few minutes to cool, use two forks to shred the chicken breasts.
2. Place shredded chicken in a large mixing bowl and mix in the Frank's Red Hot Buffalo Wings Sauce. Warm up each tortilla by placing in a heated skillet over the stove for a few seconds on each side. To warm the chicken back up, place bowl in microwave for about 30 seconds.
3. To assemble tacos, fill each tortilla with buffalo chicken, diced celery, and diced carrots. Drizzle Frank's Buffalo Sauce and the Simply Dressed (or homemade) Ranch on top. Enjoy!
1/2 cup plain nonfat Greek yogurt
1 tsp dried dill weed
2 Tbsp olive oil
2 Tbsp grated parmesan
1 clove garlic
pinch of sea salt and black pepper
Directions: Combine all ingredients together in a food processor and blend until smooth. Refrigerate any leftovers.