Preheat oven to 425 degrees. Line a large rimmed baking pan with foil; lightly spray with nonstick spray. Place chicken bites, in a single layer, in prepared baking pan. Bake 12 to 15 minutes or until crispy. Transfer chicken bites to medium bowl and toss with 1/2 cup Buffalo wing sauce; set aside.
This is buffalo chicken reimagined! Layer up a tortilla with saucy buffalo chicken and topped with celery, carrot, and ranch slaw.
Servings and Ingredients
|1 (1-lbs.) pkg. Hy-Vee Kitchen boneless Buffalo-style chicken bites|
|½ c. Hy-Vee Hickory House Big Bad Buffalo wing sauce, plus additional for serving|
|½ c. Hy-Vee mayonnaise|
|1 c. Hy-Vee whole milk|
|1 tbsp. Hy-Vee ranch salad dressing mix|
|2 tsp. Hy-Vee dried dill weed|
|2 c. celery, thinly sliced; plus chopped celery leaves for garnish|
|1 c. carrot, cut into ribbons|
|2 green onions, diagonally sliced|
|8 Hy-Vee taco-size flour tortillas|
|½ (4-oz.) container gorgonzola cheese crumbles, divided|
Things To Grab
- Large rimmed baking pan
- Aluminum foil
- Hy-Vee nonstick cooking spray
- 2 medium bowls
- Cast-iron skillet
For slaw, stir together mayonnaise, milk ranch dressing mix, and dill weed in medium bowl. Add celery, carrot ribbons, and green onion; toss to combine.
Heat medium cast-iron skillet over medium-high heat. Toast each tortilla in skillet 1 to 2 minutes or until warm and slightly charred, turning halfway through; set aside.
To serve, top toasted tortillas with Buffalo chicken bites, slaw, and gorgonzola crumbles. Serve with additional Buffalo wing sauce, if desired.
Amounts Per Serving
- Total Fat: 52g
- Cholesterol: 80mg
- Sodium: 2820mg
- Total Carbohydrates: 51g
- Protein: 26g