These Buffalo Chicken Tacos feature leftover grilled chicken sautéed with hot buffalo sauce, served in coconut and cassava tortillas with fresh arugula, carrots, cucumber, broccoli microgreens, and watermelon radish, all drizzled with creamy ranch.
Chop up some leftover grilled chicken and sauté it stovetop over medium heat with some hot buffalo sauce. Serve the buffalo chicken in coconut and cassava tortillas, packed full with arugula, matchstick carrots, thinly sliced cucumber, broccoli microgreens, and matchstick watermelon radish. Drizzle generously with creamy ranch. Serve with a Topo Chico if desired.
