The taste of hot wings meets the weeknight ease of tacos in this recipe that merges two classics in just 15 minutes.
1. Add the shredded chicken to a microwave-safe medium bowl. Cover with vented plastic and microwave 2 min., until warm.
2. In a small bowl, whisk the hot sauce, vinegar, garlic, buttermilk, and ranch dressing together until smooth. Add to chicken and toss to coat.
3. Wrap the tortillas in damp paper towels. Microwave 1–2 min., until warm and pliable. Serve chicken on tortillas topped with the carrots and cilantro.
For extra flavor, toast the corn tortillas in a dry skillet 1–2 min. per side over medium-high heat until they’re charred in spots. Keep warm in a damp towel.