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Crispy Buffalo Chicken Tacos

  • 15 min
    Prep Time
  • 30 min
    Total Time
  • 6 people
  • 419 per 1 serving


  • 3 cups shredded cooked boneless, skinless chicken breast
  • 1 can (10 1/2 ounces) Pacific Foods® Condensed Cream of Celery Soup
  • 1 cup shredded Cheddar cheese (about 4 ounces)
  • 3 tablespoons Buffalo hot wing sauce
  • 12 corn tortilla (6-inch), warmed
  • as needed olive oil cooking spray
  • 4 cups coleslaw mix (shredded cabbage and carrots)
  • 1/2 cup blue cheese salad dressing
  • 1 tablespoon lemon juice


  • Step 1

    Heat the oven to 425°F.  While the oven is heating, mix the chicken, soup, cheese and Buffalo hot wing sauce in a bowl.

  • Step 2

    Line 2 baking sheets with parchment paper.  Arrange the tortillas on the baking sheets and spray with the cooking spray.  Turn the tortillas over.  Spoon a little less than 1/4 cup chicken mixture on one side of each tortilla.  Fold the tortillas in half over the filling, pressing down lightly so that the filling doesn't get too close to the edge.

  • Step 3

    Bake for 15 minutes or until hot and crispy, turning over once halfway through the baking time.

  • Step 4

    Let the tacos cool for 5 minutes before serving.  While the tacos are cooling, mix the coleslaw mix, dressing and lemon juice.  Serve the coleslaw mixture with the tacos.


  • To warm the tortillas, wrap in damp paper towels and microwave for about 1 minute.
Calories 419
Total Fat 21 g
Sat. Fat 6.8 g
Trans Fat 0 g
Cholesterol 82 mg
Sodium 798 mg
Total Carb 29 g
Dietary Fiber 3 g
Sugar 2 g
Protein 27 g
Vitamin D 0 %DV
Calcium 18 %DV
Iron 11 %DV
Potassium 7 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.