Buffalo Chicken dishes are a huge fan favorite, and I can say I crave buffalo chicken! When I recently had a company I was unaware of offer to send me samples of their gluten and grain free Rise & Puff Tortillas with only 5 clean ingredients (cassava flour, tapioca flour, pure avocado oil, honey and sea salt) and no preservatives, I said yes, and started brainstorming a delicious recipe to make with them. These are the Rise & Puff Award Winning Tortillas with no added gums and quality ingredients that tasted delicious.

The sky is the limit with these tortillas, and I am so excited to find one on the market that toasted up nicely and remains flexible for folding, or you can toast it longer and it becomes crispy!

Let’s go! This Buffalo Chicken Tostada recipe has shaved purple cabbage and yellow onion for crunch, and Greek yogurt, a healthier alternative to sour cream, and creamy delicious avocado! I always feel like I’ve hit the jackpot when an avocado is perfectly ripe! You are going to love the homemade buffalo sauce that is bursting with flavor, and I used boneless chicken thighs, which are very tender and don’t dry out.

The buffalo chicken is made in a skillet on the stovetop, then you simply toast the tostadas in a pan and assemble them. I love that you can make the buffalo chicken in advance and reheat it when you want to make them. I am all about time saving and ease! It’s a crazy busy world, and this makes it easier to make them quickly with low stress when you have hungry people to feed, including yours truly. Nothing worse than a hangry cook! These are also great to have on hand in the fridge for breakfast tostadas with eggs, taco night, and quesadillas. There are a lot of recipe ideas on their website as well if you’d like more inspiration.

Buffalo Chicken Tostadas, Gluten and Grain Free

This recipe makes 6 to 8 tostadas.

Ingredients:

To Cook the Chicken:

2 Pounds of Boneless, Skinless Chicken Thighs

1 1/2 Tablespoons of Olive Oil

1 Teaspoon of Sea Salt

1/4 Teaspoon of Black Pepper

In a large skillet add 1 1/2 tablespoons of olive oil, and brown the chicken thighs on each side sprinkling with the salt and pepper. They do not need to be cooked in the center. They will cook as the sauce simmers.

For the Buffalo Sauce:

In a medium bowl, whisk together:

1/3 Cup of Franks Hot Sauce

1/4 Cup of Pure Honey

1/4 Cup of Ghee

2 Tablespoons of Coconut Aminos

1 Tablespoon of Garlic Infused Olive Oil or 1/2 Teaspoon of Garlic Powder

1/2 Teaspoon of Salt

1/2 Teaspoon of Black Pepper

To assemble you will need:

1 Package of Rise & Puff Tortillas

Thinly Shaved Red Cabbage

Thinly Sliced Yellow Onion

1 Ripe Avocado, Sliced

Plain Greek Yogurt

Directions:

After you have browned the chicken on both sides and whisked together the sauce ingredients in a bowl, pour the sauce over the chicken in the skillet. Bring the chicken and sauce to a boil, then reduce the heat and simmer with the lid 3/4 on, so the steam escapes, for 20 minutes, or until the chicken is fork tender. Remove the lid and continue to cook on medium heat until the sauce has evaporated a good bit and is thick. Remove the chicken from the sauce onto a cutting board, and shred or chop. Add the chicken back to the skillet. Now you are ready to toast your tostadas and assemble. In a hot skillet with a little bit of olive oil (I used a coated cast iron skillet) toast the tortillas for 15 second per side, or until they have bubbled and browned. (see the photo)

Remove them from the skilled and assemble the tortillas by adding buffalo chicken to the bottom, following by shaved red cabbage, onion, avocado and Greek yogurt. Sprinkle with additional salt and pepper if desired. Enjoy!

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