Dinner

Buffalo Chicken Tacos with Blue Cheese and Ranch Recipe

Byreem everly January 21, 2026January 21, 2026

Introduction

These Buffalo Chicken Tacos are a quick and flavorful meal that combines spicy buffalo sauce with tender shredded chicken. Perfect for a weeknight dinner, they offer a delicious twist on traditional tacos with a creamy ranch drizzle and tangy blue cheese.

The image shows five small white tortillas laid flat on crinkled white parchment paper over a wooden board. Each tortilla is topped with shredded orange chicken as the first layer, followed by thin, round slices of purple onion scattered on top. There are green chopped scallions and fresh cilantro leaves sprinkled over the tortillas, along with small spots of white creamy sauce drizzled unevenly over everything. Crumbles of blue cheese add texture and contrast among the layers. The setting is bright with some onion rings and cilantro leaves placed around the edges on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chicken breasts (cut in half lengthwise)
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp salt
1 cup buffalo sauce
1 ½ tbsp Greek yogurt
2 tbsp ranch dressing (for drizzling)
8 taco sized flour tortillas (warmed)
2 tbsp chopped green onions
2 tbsp chopped cilantro
½ cup crumbled blue cheese
½ small purple onion (thinly sliced)

Instructions

Step 1: Season the chicken breasts on both sides with garlic powder, onion powder, paprika, and salt, gently pressing the seasoning into the meat.
Step 2: Heat the olive oil in a large cast iron skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Cook in batches if needed.
Step 3: Remove the chicken from the skillet and let it rest for about 5 minutes, then shred it using two forks.
Step 4: In a medium bowl, whisk together the buffalo sauce and Greek yogurt until smooth. Add the shredded chicken and toss until evenly coated.
Step 5: Assemble the tacos by adding the buffalo chicken to warm tortillas.
Step 6: Drizzle with ranch dressing and finish with green onions, cilantro, blue cheese, and sliced purple onion.

Tips & Variations

For extra heat, add a few dashes of hot sauce to the buffalo sauce mixture.
Swap flour tortillas for corn tortillas for a gluten-free option.
Use rotisserie chicken to save time; simply shred and toss with buffalo sauce and yogurt.
Try adding shredded lettuce or diced tomatoes for a fresh crunch.

Storage

Store any leftover buffalo chicken in an airtight container in the refrigerator for up to 3 days. Keep tortillas separately wrapped to prevent sogginess. Reheat the chicken gently in a microwave or skillet before assembling your tacos again.

How to Serve

Five small white tortillas lie on crinkled white parchment paper that rests on a wooden board with a white marbled surface beneath. Each tortilla has a layer of shredded orange chicken topped with thin slices of purple-red onion rings, scattered small chunks of white cheese, and sprinkled green onion slices and fresh chopped green herbs. A light drizzle of creamy white sauce is spread unevenly across all the tortillas. Around the board, chopped green herbs and extra onion rings add a fresh touch. The scene feels bright and fresh. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these tacos ahead of time?

Yes, you can prepare the buffalo chicken in advance and store it refrigerated. Warm the chicken and tortillas just before serving to keep everything fresh and tasty.