Buffalo Chicken Burritos

I found this recipe on another blog and I was really excited to try it because I thought it was a good way of tricking my husband into slowly liking Mexican food. There are no Mexican spices in this recipe, but I thought getting him to eat out of a tortilla was going to be a challenge, but it wasn't and with one bite, he was pleasantly surprised. 

The ingredients!

I put a drizzle of EVOO in my skillet and used my micro-plane grater to grate in two cloves of garlic. I cut the chicken into small cubes and put them in a zip-lock bag with a couple of spoonfuls of flour and a couple of shakes of the box of corn starch. I closed the bag and shook everything together. I put the chicken into the skillet on medium (5) heat and stirred it around until there was no pink in the middle of the chicken. I added fresh corn off the cob to the skillet with the chicken once the chicken was almost done. If you are cutting corn off the cob, place the smaller end down into a bowl to cut the kernels towards the bowl so they do not shoot out all over your kitchen floor.

Chicken cut up into cubes with flour and cornstarch.

While the chicken was cooking, I cut up an avocado and one wedge of romaine lettuce. When the chicken was finished, I put two large spoonfuls of Texas Pete's buffalo chicken sauce in a bowl with the chicken and corn and mixed it all in together. 

My favorite part of the day, time to eat!

I made my burritos with lettuce, avocado, chicken, fresh corn, and a drizzle of ranch dressing. 

I wrapped mine up as a burrito, but you could also do a taco with a hard or soft shell.

I think next time I may omit the ranch, cut up a tomato, add sour cream, maybe black beans, possibly a hard boiled egg, and definitely cheese. I think this would also be good with pork or shrimp.


The original blog posting of this recipe can be found on... 

http://www.mrsregueiro.com/2011/09/buffalo-chicken-tacos.html

Ingredients:
1 pound chicken breasts, skinless, boneless, cut into 1 inch pieces
⅓ cup flour
3 tablespoon cornstarch
⅛ teaspoon cayenne pepper
1 teaspoon garlic powder
⅓ cup buffalo wing sauce (Frank’s Buffalo Wing) , plus extra for garnishment
1 Tablespoon olive oil
10 6-inch yellow corn tortillas
Toppings:
Shredded butter Lettuce
Diced onions mixed with cilantro
Avocado slices
Ranch dressing
Green onions, sliced thinly

Preparation:
Heat a large Dutch oven over medium-high heat.

In a large bowl, combine cornstarch, flour, cayenne, and garlic powder. Season the chicken pieces with pepper, then dredge in the flour mixture.

Add 1 tablespoon of olive oil to the Dutch oven and once it gets hot, add chicken and cook on both sides – about 3 to 4 minutes per side. Once the chicken is done, set it aside in a bowl and toss with ⅓ cup buffalo wing sauce.

Assemble 10 tacos, dividing the toppings evenly among each taco. 

Yield: 5 servings, 2 tacos each.


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