Buffalo Chicken Smashed Tacos

In a large bowl, combine the ground chicken, ranch seasoning, chopped green onion, salt, pepper, shredded cheese, and 1 tablespoon of buffalo sauce.

Mix until all ingredients are well incorporated.

Spread a thin, even layer of the chicken mixture onto each flour tortilla, going all the way to the edges.

Heat vegetable oil on a large griddle or skillet over medium-high heat.

Place the tortillas on the hot griddle, meat-side down.

Cook for about 5 minutes, until the chicken is cooked through and has a crispy, browned crust.

Flip the tacos and cook for another minute to toast the tortilla.

While the tacos cook, prepare the slaw. In a separate bowl, combine the coleslaw mix, sliced celery, shredded carrots, and blue cheese crumbles.

Drizzle the slaw with red wine vinegar, olive oil, salt, pepper, and sugar. Toss well to combine.

Remove the cooked tacos from the griddle and top with a generous amount of the blue cheese slaw.

Drizzle with additional buffalo sauce if desired, fold, and serve immediately.