This is buffalo chicken reimagined! Layer up a tortilla with saucy buffalo chicken and topped with celery, carrot, and ranch slaw.

Buffalo Chicken Tacos with Carrot and Celery Slaw

Preheat oven to 425 degrees. Line a large rimmed baking pan with foil; lightly spray with nonstick spray. Place chicken bites, in a single layer, in prepared baking pan. Bake 12 to 15 minutes or until crispy. Transfer chicken bites to medium bowl and toss with 1/2 cup Buffalo wing sauce; set aside.

For slaw, stir together mayonnaise, milk ranch dressing mix, and dill weed in medium bowl. Add celery, carrot ribbons, and green onion; toss to combine.

Heat medium cast-iron skillet over medium-high heat. Toast each tortilla in skillet 1 to 2 minutes or until warm and slightly charred, turning halfway through; set aside.

To serve, top toasted tortillas with Buffalo chicken bites, slaw, and gorgonzola crumbles. Serve with additional Buffalo wing sauce, if desired.