Instructions

• Preheat a large skillet on medium heat.
• Add ground chicken to the skillet and break it apart with a spoon as it cooks until browned and cooked through, about 8 to 10 minutes.
• Drain any extra fat from the cooked chicken.
• Stir in 2 tablespoons Buffalo wing sauce, chives, dried parsley, garlic powder, salt, black pepper, and dried dill weed; cook for another couple minutes to blend flavors.
  3 tablespoons Buffalo wing sauce, 1 tablespoon finely chopped chives or scallions, 1 teaspoon dried parsley, ½ teaspoon garlic powder, ¼ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon dried dill weed
• Meanwhile, warm the tortillas according to package instructions.
  12 (6-inch) light flour tortillas
• Place a portion of the chicken mixture on each tortilla, then add about 2 tablespoons of undressed coleslaw mix, and drizzle the last tablespoon of Buffalo sauce over the coleslaw.
  3 tablespoons Buffalo wing sauce, 1 ½ cups undressed coleslaw mix
• Fold or gently smash the tacos so the filling is enclosed.
• Cook the smashed tacos in batches on a griddle over medium heat, pressing down and cooking meat side down for 3-4 minutes until browned, then flip and cook 30-60 seconds on the tortilla side.
  12 (6-inch) light flour tortillas
• After cooking, top with chopped romaine lettuce, blue cheese coleslaw (coleslaw mixed with blue cheese dressing), a drizzle of Buffalo wing sauce, and chopped parsley or cilantro if desired.
  4 tablespoons light blue cheese dressing, 1 cup chopped romaine lettuce, 1 teaspoon chopped parsley or cilantro