Name: Homemade Pigs in a Blanket Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 chicken breasts (cut in half lengthwise); 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; ½ tsp salt; 2 tbsp olive oil; 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)

Description

These Buffalo Chicken Tacos combine tender, flavorful shredded chicken tossed in spicy buffalo sauce with creamy Greek yogurt, all served in warm flour tortillas and topped with crisp onions, fresh herbs, blue cheese, and a drizzle of ranch dressing. Ready in just 25 minutes, this recipe offers a delicious twist on classic buffalo chicken with a perfect taco presentation that’s great for weeknight dinners or casual gatherings.

Ingredients

Scale

Chicken and Seasonings

2 chicken breasts (cut in half lengthwise)
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp salt
2 tbsp olive oil

Sauce and Toppings

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)

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Instructions

Season the chicken: Season the chicken breasts on both sides with garlic powder, onion powder, paprika, and salt, gently pressing the seasoning into the meat to ensure even flavor.
Cook the chicken: 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 until fully cooked and the internal temperature reaches 165°F. Cook in batches if necessary to avoid overcrowding.
Rest and shred chicken: Remove the cooked chicken from the skillet and let it rest for about 5 minutes to retain juices. Then shred the chicken using two forks.
Prepare buffalo sauce mixture: In a medium bowl, whisk together the buffalo sauce and Greek yogurt until smooth. Add the shredded chicken and toss until evenly coated with the sauce.
Assemble tacos: Place the buffalo chicken mixture onto the warmed flour tortillas evenly.
Add toppings and serve: Drizzle with ranch dressing and finish by sprinkling chopped green onions, cilantro, crumbled blue cheese, and sliced purple onion on top. Serve immediately and enjoy!

Notes

Use cooked chicken breast or rotisserie chicken as a time-saving alternative.
Adjust buffalo sauce quantity to your preferred spice level.
Flour tortillas can be substituted with corn tortillas for a gluten-free option.
For extra heat, add sliced jalapeños or hot sauce.
Leftover buffalo chicken can be refrigerated in an airtight container for up to 3 days.