Buffalo Chicken Tacos

Prep Time: 10 minutes 

Cook Time: 1-2 minutes 

Servings: 6



6 small Crepini® Egg Wraps with (Cauliflower or Gluten-Free Grains) 
8 ounces cooked shredded boneless skinless chicken breast
½-¾ cup hot chili sauce (like Frank's)

For the Blue Cheese  Coleslaw

¼ cup Greek Yogurt
1 tablespoon apple cider vinegar
¼ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon garlic powder
⅛ teaspoon smoked paprika
2 cups shredded coleslaw mix
3 ounces (3/4 cup) Blue cheese, crumbled
½ cup shredded carrots


  1. Make the coleslaw. Add yogurt, vinegar, salt, pepper, garlic powder, and smoked paprika to a small mixing bowl. Whisk until smooth.
  2. Add coleslaw mix, blue cheese, and shredded carrots to the bowl and toss to coat. Place in the refrigerator while you prepare the other ingredients.
  3. To a heatproof bowl, add shredded chicken and hit sauce. Stir to combine and place in the microwave. Warm for 1-2 minutes.
  4. Fill each Crepini with the chicken and top with coleslaw.
  5. Repeat process with remaining Crepinis and ingredients.
  6. Enjoy this fun alternative for Taco Tuesday (or any day really).

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