Buffalo Chicken Tacos (Sheet Pan)

Preheat oven to 425°F. Line a baking sheet with foil or parchment paper, then spray thoroughly with olive oil or a neutral oil spray.

In a medium bowl, combine ground chicken, buffalo sauce, ranch seasoning, dried minced onion, and 1 cup of the shredded cheese. Season with salt and pepper if desired. Mix until well blended.

Wrap the tortillas in a damp paper towel and microwave for about 30 seconds, just until they’re soft and flexible.

Evenly divide the chicken mixture among each tortilla. Press the chicken in a thin layer over one half of each tortilla, making sure to go all the way to edge.

Spread about 2 tablespoons cheese of either the remaining shredded cheese or crumbled blue cheese on top of the chicken.

Fold the tortillas in half to form a taco and gently press.

Place the tacos on the prepared sheet pan. Spray the tops with more olive or neutral oil spray.

Bake 18 minutes, flip, then back another 5-8 minutes, or until they’re golden, crispy, and browned around the edges.

Immediately lift from the sheet pan and place on a serving tray. Serve with extra buffalo sauce and ranch for dipping.