01 -
Combine shredded cabbage and dill relish in a bowl. Mix thoroughly and refrigerate until needed.
02 -
In a large bowl, mix ground chicken with buffalo wing sauce, garlic powder, Himalayan salt, and black pepper until just combined.
03 -
Preheat a griddle or large skillet over medium-high heat and coat lightly with cooking spray or oil.
04 -
Shape the chicken mixture into 8 loose balls. Place each ball onto a tortilla, set on the hot surface, and flatten to form a thin patty.
05 -
Cook for 3 to 4 minutes or until golden brown and cooked through.
06 -
Reduce heat to medium. Spray or brush tortillas with oil, flip so they brown lightly, and cook to your desired texture.
07 -
Top each chicken patty tortilla with a generous portion of chilled slaw. Drizzle with additional buffalo wing sauce or Greek yogurt ranch if desired.
08 -
Arrange the assembled tacos on a platter and serve warm.