Sheet Pan Buffalo Chicken Tacos (gluten free recipe)
30 minutes and they are naturally gluten free Sheet Pan Buffalo Chicken Tacos
I love a crispy taco dinner and these buffalo chicken sheet pan tacos definitely hit the spot. I was able to make them in 30 minutes and they are naturally gluten free since I used gluten free corn tortillas. This is an easy weeknight meal I make on repeat in my house because what’s better than an easy to clean up dinner when you have a 9-month old!
See me make this recipe on instagram!
My favorite Buffalo Sauces
How to Store and Reheat:
This recipe reheats really well! Plus it is great for an easy meal prep. I love to make this for for dinner and then have the leftovers for lunch the next day! I store in an airtight container in the fridge for 3–4 days. When I’m ready to enjoy again, I reheat it a skillet on the stovetop or microwave!
How do I make sure this Sheet Pan Buffalo Chicken Taco recipe is certified gluten free?
Make sure to read ALL your labels! This recipe can be made gluten free and celiac safe as long as all your ingredients are labeled as gluten free.
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The Sheet Pan Buffalo Chicken Tacos Recipe:
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Servings: 2
Time: 30 minutes
Ingredients:
2 chicken breasts
4 tbsp ranch seasoning
2 tbsp olive oil
6-8 corn tortillas
1 cup shredded cheddar cheese
1/4 cup blue cheese
1/4 cup buffalo sauce
1/4 cup ranch
Directions:
Season the chicken breasts with 2 tbsp ranch seasoning. Heat 1 tbsp olive oil in a pan over medium heat and cook the chicken until fully cooked and golden on the outside, about 6–8 minutes per side.
Remove the chicken from the pan and shred it with two forks. Toss the shredded chicken with buffalo sauce until evenly coated.
Line a sheet pan with parchment paper. Place the corn tortillas on the pan and bake at 425°F for 3 minutes just until they soften.
Remove the pan from the oven. Add shredded cheddar, buffalo chicken, and blue cheese to one side of each tortilla. Fold the tortillas in half to form tacos.
Mix 1 tbsp olive oil with 1–2 tbsp ranch seasoning. Brush the mixture over the tops of the tacos and sprinkle a little extra cheddar cheese on top.
Bake at 425°F for about 20 minutes, until the tortillas are crispy and the cheese is melted.
Stir together ranch dressing and 1 tbsp buffalo sauce and use as a dipping sauce.