In a large skillet, bring the oil over medium-high heat. Add the parsley and stir into the oil. Add the chicken to the pan and stir to coat in the oil. Cook, stirring occasionally, for 4-6 minutes or until the chicken is cooked through. If the chicken has released water while cooking, drain the liquid from the pan. Add the Buffalo wing sauce to the chicken and stir to combine. Reduce the heat to low and cook for another 2-3 minutes until the sauce is mostly absorbed. Remove from heat and set aside.

In a mixing bowl, combine the coleslaw mix and the blue cheese dressing and stir until coated. Set aside.

Using shears or a knife, slice each Foldit in half at the seam to make two rounds. Mist a griddle pan or large skillet with cooking spray over medium heat and place the Foldit rounds on the pan. Mist the tops with cooking spray and cook for about 2 minutes. Flip the rounds and cook for another 1-2 minutes until the Foldits are warm and lightly browned. *If you’re not serving all the tacos at once, just warm as many Foldits as you’re using.*

To build each taco, start with a warm Foldit round and top with a couple small pieces of torn lettuce. Add a heaping tablespoon of blue cheese coleslaw and top with 1 ounce of the cooked chicken. Top the chicken with a strip each of carrot and celery and serve.