Buffalo Soft Taco

By awright0511

Calories: 351
Protein: 30 g
Sodium: 1220 mg
Cholesterol: 72 mg
Fat: 13 g
Saturated Fat: 5 g
Dietary Fiber: 5 g
Carbohydrates: 26 g
Exchanges: 1-1/2 Starch, 4 Meat, lean

Ingredients

• 1/3 cup mild cayenne pepper sauce (such as Frank’s Red Hot Sauce, not Tabasco sauce)
• 1 teaspoon corn oil
• 2 cups (about 10 ounces) diced cooked chicken breast
• 4 (8 inch) tortillas, warmed if desired
• 1/2 cup (2 ounces) finely shredded Monterey Jack cheese
• 1 cup finely chopped lettuce
• 2 tablespoons + 2 teaspoons light ranch dressing Directions

Details

Servings 4

Preparation

Step 1

Put cayenne pepper sauce and oil in a large zip-top bag. Add cooked chicken, seal bag, and shake to coat chicken well. Refrigerate for 30 minutes to allow chicken to marinate.
Pour chicken and sauce in a microwave-safe dish, cover, and heat 2 minutes or until hot (or pour chicken and marinade in a pan and warm on the stove over medium heat).
Lay 4 flour tortillas on the counter. Spoon 1/4 of chicken in the center of each one. Drizzle with the warm marinade if you want to. Top each with 1/4 of the cheese and 1/4 of the lettuce. Drizzle each with 1/4 of the dressing.
Fold each taco in half, or roll it up. Slice in half if you want to.