2-3 chicken breasts (approx. 1 lb), pounded thin
3 Tbsp olive oil, divided
4-6 flour taco size tortillas
1/2 cup cheddar cheese

Buffalo Marinade:
1/4 cup hot sauce
2 Tbsp honey
1 Tbsp lime juice
1 tsp garlic powder
1 tsp chili powder
1 tsp salt
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp onion powder
1/4 tsp pepper

Buffalo Glaze:
reserved marinade
1 Tbsp honey
1 1/2 tsps. lime juice

4-6 flour taco size tortillas (or 6-8 corn tortillas)
1/2 cup cheddar cheese, more or less
1 cup chopped romaine lettuce
Corn from 1 ear of sweet corn
1 cup matchstick carrots
4 sticks celery, chopped
1 avocado, chopped
1 tablespoon lime juice
1/2 cup real mayonnaise
1/2 cup sour cream ( may sub Greek yogrut)
3 tablespoons blue cheese crumbles
1/4 cup cilantro, packed
2 garlic cloves, peeled
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons dry parsley
1 teaspoons dry chives
1/2 teaspoons dry dill
milk as needed
Blue Cheese Crumbles
Lime juice

Corn Avocado Topping:
1 cup chopped romaine lettuce
corn from 1 ear of sweet corn
1 cup matchstick carrots
4 sticks celery, chopped
1 avocado, chopped
1 Tbsp lime juice

Blue Cheese Cilantro Ranch
1/2 cup real mayonnaise
1/2 cup sour cream (can sub Greek yogurt)
3 Tbsp blue cheese crumbles
1/4 cup cilantro, packed
2 garlic cloves, peeled
1/4 tsp salt
1/4 tsp pepper
2 tsp dry parsley
1 tsp dry chives
1/2 tsp dry dill
milk as needed