Buffalo Chicken Tacos From Mission®

• 8 Mission(R) Soft Taco Flour Tortillas
• 1 cup Mission(R) Guacamole Flavored Dip
• 1 pound skinless boneless chicken breasts
• 3 tablespoons cayenne pepper hot sauce
• Non-stick cooking spray to coat
• 1 green bell pepper, cut into thin strips
• 1/2 red onion, cut into thin strips
• 1/2 cup cilantro leaves
• 12 baby carrots, rinsed
• 12 celery sticks
• 1 cup prepared blue cheese dressing

1. Pre-heat charcoal or indoor grill to medium-high heat.
2. Place cleaned chicken breasts into a gallon-size zipper storage bag, add hot sauce and toss; close and refrigerate for 30 minutes.
3. After 30 minutes remove chicken from refrigerator. Spray each side of the marinated chicken with non-stick cooking spray; place on pre-heated grill and cook for 8 minutes per side or until cooked through. Place cooked chicken onto your work surface and allow to cool for a few minutes. Slice each chicken breast into thin strips cutting across the breast.
4. Warm Mission(R) Tortillas. Evenly spread 1 tablespoon of Mission(R) Guacamole Flavored Dip edge to edge.
5. Lay 5-6 slices of chicken across the middle of each tortilla, top chicken with 5 strips of green bell pepper, red onion and a tablespoon of cilantro leaves.
6. Starting at the bottom roll tortilla forward to form a cylinder, repeat process for remaining tortillas.
7. Serve a portion of tacos (two tacos) with 3 baby carrots, 3 celery sticks and a 1/4 cup of blue cheese dressing in a small ramekin.

flour tortillas, chicken breasts, cayenne pepper, cooking spray, green bell pepper, red onion, cilantro, baby carrots, celery, blue cheese dressing

Taken from www.allrecipes.com/recipe/237009/buffalo-chicken-tacos-from-mission/ (may not work)