Ingredients
1
tablespoon olive oil
1
lb uncooked chicken breast tenders (not breaded)
1/2
teaspoon salt
3/4
cup chopped celery
1
tablespoon butter
3
to 6 tablespoons Frank’s™ RedHot™ Original cayenne pepper sauce
8
Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package), heated as directed on package
1/4
cup crumbled blue cheese (1 oz)
24
small celery leaves
24
parsley leaves
1
large avocado, pitted, peeled and sliced
Preparation
In large skillet, heat oil over medium-high heat. Sprinkle both sides of chicken tenders with salt; add to skillet. Cook 4 to 6 minutes, turning once, until chicken is no longer pink in center. Remove chicken from skillet to cutting board; cut into small pieces.
In same skillet, cook celery over medium heat 2 minutes, stirring frequently, until tender. Stir in butter and desired amount of pepper sauce. Add chopped chicken; cook and stir until hot.
To assemble tacos, spoon chicken mixture onto center of each warmed tortilla; top with cheese, celery leaves, parsley leaves and avocado. Fold sides of tortilla over filling; serve immediately.
