There’s not much that buffalo chicken can’t do. It’s perhaps most famous as a hot and spicy party dip, classic game day wing topping, or as the most fun of the classic pizza toppings. Good news for buffalo fans, you can also get buffalo chicken in your tacos, and it’s the perfect hot and saucy marriage of two of your favorite foods. Better news for buffalo fans? It’s easy to make this delectable, sounds too-good-to-be-true recipe clean and skinny. Yep, these skinny buffalo chicken tacos have it all (and I haven’t even mentioned the blue cheese yet).
But First, Blue Cheese
Well, since I already brought it up, might as well get into what I think is the real highlight here. I’ve always been a major blue cheese fan, and while I know plenty of people prefer ranch, I can’t imagine buffalo chicken anything without a healthy slathering of creamy blue cheese dressing.
Unfortunately, that “healthy slathering” typically isn’t actually all that healthy. Between the rich, creamy base and the cheese itself, blue cheese dressing tends to be one of the worst options out there (from a health perspective, anyway).
The good (or dare I say downright miraculous) news is, there actually IS a way to make a clean and skinny version of this rich, creamy dressing. This easy, clean recipe lightens things up with plain Greek yogurt (a clean eating life hack for almost any creamy recipe) and fat-free blue cheese crumbles. Red wine vinegar and lemon juice complete the recipe with that signature blue cheese tang.
Just combine the ingredients and set aside. Like magic, you’ve got the perfect clean blue cheese to go with your skinny buffalo chicken tacos. (Of course, if you insist on ranch instead, we’ve got a skinny recipe for that, too.)
Bring On The Buffalo Chicken
Ah yes, and now for our feature presentation. Once you’ve made the blue cheese, it’s time to get into the meat of it (literally).
You can make these buffalo chicken tacos with just a few simple items you can easily pick up at any grocery store. All you need is chicken (cooked and shredded), low sodium buffalo sauce, and canned corn. (Yes, jar sauce and canned corn. Clean eating really can be that simple when you know how to shop for it!)
Mix those three simple ingredients together and divide among whole wheat tortillas. Top with shredded romaine, avocado, and cilantro (if you swing that way). Oh, and I know I don’t have to remind you, but don’t forget the blue cheese!
Yield: 12 tacos | Serving Size: 2 tacos | Calories: 474 | Total Fat: 17 g | Saturated Fat: 4 g | Trans Fats: 0 g | Carbohydrates: 52 g | Fiber: 6 g | Sugar: 5 g | Protein: 31 g | Cholesterol: 69 mg | Sodium: 1172 mg | SmartPoints (Freestyle): 9 |
- 1/2 cup plain Greek yogurt
- 1/4 cup fat-free blue cheese crumbles
- 1 tablespoon lemon juice
- 1 teaspoon red wine vinegar
- 1/4 teaspoon Kosher salt
- 1 (15-ounce) can low sodium whole kernel corn, drained
- 3 (6 to 8 ounce) boneless and skinless chicken breast, cooked and shredded
- 1/2 cup low sodium buffalo sauce
- 12 (8 inch) whole wheat flour tortillas
- 4 cups shredded Romaine lettuce
- 1/4 cup fresh cilantro, chopped
- 1 avocado, peeled, pitted and diced
- Combine all ingredients in a small bowl and set aside.
- In a bowl, combine the corn, chicken breast, and buffalo sauce. Mix well.
- Place the tortillas on a flat surface. Place a small amount of the chicken mixture in the center of each. Top with the romaine lettuce, fresh cilantro, and avocado. Drizzle with the blue cheese dressing.
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