Buffalo Chicken Smashed Tacos
These tasty Buffalo Chicken Smashed Tacos are a fun and flavorful twist on taco night! Instead of cooking the meat separately and using it to fill a tortilla, you’ll spread a thin layer of the uncooked seasoned meat onto the tortillas and then cook it through on the stovetop. I’m loving this method because you end up with the perfect amount of Buffalo chicken in every bite! Plus, every one of these perfectly seasoned Buffalo Chicken Smashed Tacos is topped with fresh crunchy lettuce, a cool and creamy blue cheese coleslaw, and an extra drizzle of spicy Buffalo wing sauce for an extra kick. I really think you’re going to love these smashed tacos, and even better, each one is just 100 calories or 2 WW Points including toppings! To view your current WW Points for this recipe and track it in the WW app, click here.
Recipe Notes
- Tortillas: I used Mission Zero Net Carbs Street Taco Tortillas. Three of these tortillas are 110 calories with 5 grams of fat, 19 grams of carbohydrates, 7 grams of protein, and 19 grams of fiber. If you can’t find these exact tortillas, try to find other light or low carb six-inch flour tortillas!
- Chicken: I used lean ground chicken in this recipe (I believe it was 93% lean) and it worked great. You can substitute ground turkey to make Buffalo Turkey Smashed Tacos if that’s what you have on hand.
- Blue Cheese: I use Marzetti light blue cheese dressing which is found in all my local grocery stores, but feel free to use another brand if that’s not available to you. You can also substitute a light ranch dressing if that’s your preference (even though the Buffalonian in me says no).
- Measuring the Chicken Filling: If you measure out exactly two level tablespoons of chicken for each tortilla, you’ll end up with a couple extra tablespoons of meat mixture. Since it is easier to cook 12 tacos in batches than 13, I suggest just using slightly generous tablespoons when measuring your meat. This way you’ll make 12 tacos that each have an extra half teaspoon of chicken.
- Serving Size: I purposely listed the nutrition information and WW Points per taco and didn’t mention a serving size, because it really depends on what you’re serving them with, how hungry you are, etc. I usually eat 2-3 tacos if that helps!
More Tasty, Lightened-Up Buffalo Chicken Flavored Recipes
Looking for more tasty, lightened-up Buffalo Chicken flavored recipes like these Buffalo Chicken Smashed Tacos? Check out my Buffalo Chicken Dip, Buffalo Chicken Soup, Buffalo Chicken Burgers, Buffalo Roasted Chickpea Salad, One-Pot Buffalo Chicken Mac and Cheese, Buffalo Chicken Salad, Mini Buffalo Chicken Dip Bread Bowls, Buffalo Deviled Eggs, Buffalo Cauliflower Wings, Buffalo Chicken Braid, Buffalo Chicken Stuffed Sweet Potatoes, and many more in the Buffalo Flavor section of my recipe index!
Buffalo Chicken Smashed Tacos
Ingredients
- 1 lb uncooked lean ground chicken
- 3 tablespoons Buffalo wing sauce, divided
- 1 tablespoon finely chopped chives or scallions
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried dill weed
- 12 (6-inch) light flour tortillas, (I use Mission Zero Net Carb Street Taco Tortillas)
- 1 ½ cups undressed coleslaw mix, (sold bagged in the produce section)
- 4 tablespoons light blue cheese dressing, (I used Marzetti Light Chunky Blue Cheese dressing)
- 1 cup chopped romaine lettuce
- 1 teaspoon chopped parsley or cilantro, optional
Instructions
- In a mixing bowl, add the ground chicken, two tablespoons of the Buffalo wing sauce, the chives, dried parsley, garlic powder, salt, pepper, and dill weed and stir together with a fork until well combined.
- On a clean, dry surface (such as a cutting board) lay out the tortillas and place two tablespoons of filling in the center of each one. Use a rubber spatula or a butter knife to spread two generous tablespoons of the chicken mixture thinly across the entire surface of each tortilla.
- You’ll likely be working in batches to cook the smashed tacos. I used a griddle pan that fit four tortillas at once, so I split them into three batches. For each batch, I drizzled one teaspoon of the canola oil onto the griddle and brought it over medium heat. Tip the pan to make sure the oil spreads across it. Place four of the tacos, meat side down, onto the hot pan in a single layer. Use a cooking spatula to press down a bit on the top of each taco to flatten. Cook for 3-4 minutes meat side down until the chicken mixture is cooked and browned, then flip the tacos and cook another 30-60 seconds on the tortilla side. Remove the finished tacos to a cooling rack or side platter and continue with the remaining batches.
- While the tacos are cooking, Place the coleslaw mix and blue cheese dressing in a mixing bowl and stir until well combined.
- Once the tacos are done cooking, finish them off by topping them with a sprinkle of chopped lettuce, about 1 ½ tablespoons of blue cheese coleslaw, a drizzle of buffalo wing sauce, and a touch of chopped parsley or cilantro if desired.
Notes
100 calories, 8 g carbs, 1 g sugars, 5 g fat, 1 g saturated fat, 10 g protein, 7 g fiber, 360 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
3 per taco (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)
Super easy and super yummy! Easy meal for midweek dinner. Even worked as leftovers for my hubby lunch the next day.
These were sooo good, definitely going into the dinner rotation!