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Buffalo Chicken Tacos


shredded chicken with buffalo-style sauce, blue cheese dressing, shredded carrots, diced celery and flour tortillas, served with elote corn salad, corn roasted with cumin and paprika topped with cojita cheese and cilantro lime dressing (GF customers please request corn tortillas.)


If possible, allow chicken to come to room temp. DO NOT HEAT PLASTIC CONTAINER IN OVEN. Heat chicken in pan with 1-2 tbsp of water and a little sauce. Wrap tortillas in foil, heat in 350-degree oven 5-10 min. until warm and soft. Assemble tacos with buffalo sauce, blue cheese dressing, carrots and celery.

Elote Salad: DO NOT HEAT PLASTIC CONTAINER IN OVEN. Heat corn in sauté pan with 1-2 tbsp of water until warm, toss with dressing to taste and top with cotija cheese.


chicken (Frank’s Red-Hot sauce, butter), blue cheese dressing (blue cheese, sour cream, mayonnaise, buttermilk, lemon juice, parsley, GF Worcestershire, salt, pepper), carrots, celery, elote (corn, cumin, paprika, chili powder, garlic powder, chipotle, salt, pepper, oil), cilantro dressing (lime juice, cilantro, jalapeno, Greek yogurt, sour cream, honey, oil, salt, pepper), cotija cheese, tortillas

This meal is:

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