Crispy chicken patties on tortillas with creamy ranch slaw, perfect for a bold, quick weeknight meal.
# Components:
→ Buffalo Chicken
01 - 1 pound ground chicken
02 - 3 tablespoons buffalo wing sauce
03 - 1 teaspoon garlic powder
04 - ½ teaspoon onion powder
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon Himalayan salt
07 - ¼ teaspoon black pepper
08 - Cooking oil or spray, as needed
09 - 8 small tortillas (corn or flour)
→ Ranch Slaw
10 - 3 cups shredded cabbage
11 - ½ cup grated carrots
12 - ¼ to ⅓ cup ranch dressing (preferably Greek yogurt-based)
13 - 1 tablespoon dill relish
# Directions:
01 - Combine shredded cabbage, grated carrots, ranch dressing, and dill relish in a large bowl. Toss until evenly mixed. Cover and refrigerate until ready to serve.
02 - In a separate bowl, gently combine ground chicken, buffalo wing sauce, garlic powder, onion powder, smoked paprika, Himalayan salt, and black pepper. Avoid overmixing to maintain texture.
03 - Preheat a griddle or large non-stick skillet over medium-high heat and lightly coat with cooking oil or spray.
04 - Divide the chicken mixture into 8 loose portions. Place one portion on each tortilla, then transfer chicken side down onto the hot skillet. Using a spatula, press firmly to flatten, covering most of the tortilla surface.
05 - Sear chicken patties for 3 to 4 minutes until golden brown and fully cooked through.
06 - Lightly oil the tortilla side, then flip each taco so the tortilla contacts the skillet. Cook for an additional 1 to 2 minutes to achieve desired crispness.
07 - Remove tacos from heat. Top each with a generous spoonful of ranch slaw. Optionally, drizzle extra ranch or buffalo sauce for added flavor.
08 - Serve immediately while warm to enjoy optimal texture and taste.
