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One of the things I love most about summer is the opportunity I have to spend  time with my extended family members. My husband and I both come from big families, lots of brothers and sisters, nieces and nephews a plenty. 

Some of us get to spend a lot of time together hanging out at the lake, 

doing fun things and enjoying the warm summer weather. 

Why is this important to you, I’m sure you are wondering. 

Well, I have many brothers and sisters who are wonderful cooks. 

And so when we are together I say things to these great cooks like…

“Hey Mr.GrillingManBrotherInLaw, how should I go about grilling this or that or the other.”

And then, he tells me. “Do this thing and that thing and the other thing and it will turn out oh so tasty.”
And so I do. 
Stay tuned, I’ve got some great meals on the grill ready post that you are going to love. 

Thanks, Burke. 🙂

And sometimes when I’m short on ideas for something super tasty and quick I say something like…

“Hey PrettySisterInLawMary, what have you dreamed up lately that is super tasty and quick.”

And then she tells me, “Holy Cow. Try these Easy Buffalo Chicken Tacos.”

And I do.
And so should you. 

If you are a fan of buffalo wings, I am going to wager that you will love these. They are very simple to prepare, should only take you around 10 minutes total. Sounds perfect for a hot summer day, doesn’t it. They’re not overly spicy and the cool blue cheese dressing and crisp celery really add a nice contrast to the buffalo sauce. Hope you love them. 🙂

Easy Buffalo Chicken Tacos
Time: 10 minutes
Yield: 6 small tacos
Recipe from the lovely Mary Ehrhart

1 C diced celery
2 C shredded rotisserie chicken
1/2 C Franks Red Hot Buffalo Wing Sauce
1 T canola oil
6 white corn tortillas
sea salt
1 1/2 C Mexican Cheese Blend
Blue Cheese Dressing to taste

1. Dice yourself about 1 cup of celery.

please note: these two pictures are from a previous post. 
Thank you. 

2. Shred up about 2 cups of rotisserie chicken and place it in a bowl. Pour 1/2 cup of Franks Buffalo sauce over the top of the chicken and stir to combine. Pop it all into the microwave and heat it up.  

3. Heat  a large griddle over medium heat. Pour 1 tablespoon of oil on the skillet. Let it heat up and then take 1 corn tortilla and use it to spread the oil all over the griddle. Lay the other 5 tortillas on the oiled skillet

and give them a little sprinkle of freshly cracked sea salt. If you don’t have any freshly cracked sea salt, don’t worry about it. Regular salt will do, but I highly recommend you buy some of the salt you see in the picture at your earliest convenience. Thank you for your cooperation. 

4. When the tortillas start to bubble up a bit (should only take 30 seconds or so) turn them over and sprinkle them with some cheese. This Mexican Four Cheese blend works super well, but regular cheddar would be fine too. 

5. Let the cheese melt

then cover the cheese with chicken and sprinkle some celery on top. 

6. Grab some blue cheese dressing

and add a little to each taco. 

Serve and enjoy!

Hope you find time to jump in a lake or a pool this summer, 

If not, I hope you  find yourself with a little more time on your hands to kiss a few cheeks and cuddle the heck out of your kids, or grandkids…or your nieces and nephews a plenty. 

Pinterest friendly image below.

Easy Buffalo Chicken Tacos from Jamie Cooks It Up!

About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

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  1. Personally, I would roast a whole chicken, either in the oven or on my grill. I get about 6 cups of shredded chicken just from the breast meat from each 6 lb. chicken.