How to make it:

InstantPot:
Prepare the chicken by trimming the fat and dicing into large bite sized pieces. Add enough buffalo sauce to cover the bottom of the pot. Place down half of the chicken cubes, pour more sauce to coat. Add in all of the spices and salt, then mix together well.

Set the lid to sealing and press Poultry; adjust time to 10 minutes per pound of meat.

When the chicken is cooked and tender, use a hand-mixer and shred the chicken. Add more buffalo sauce if needed.

Oven:
Preheat oven to 400° F. Spray a large baking dish with cooking oil. 

Prepare the chicken by trimming the fat and dicing into small bite sized pieces and placing in a mixing bowl. Pour the sauce over the chicken to coat. Add in all of the spices and salt, then mix together well.

Place the chicken in a large baking dish and bake in a preheated oven for 15-20 minutes or until the edges are bubbling and the chicken is thoroughly cooked.

I personally think the best vegan and grain free tortillas are Siete Almond Flour Tortillas. (Their grain-free chips are also great.) Just lay a thin strip of the buffalo chicken down the center of the tortilla and roll it up. Place on a baking pan and bake under the broiler on low for just a couple minutes until they just start to turn golden. You can also put them in the air fryer at 400° F for 4-5 minutes.

Check to see if they need to be turned over to bake the other side; depending on your pan (and oven/fryer), they might be done at this point.

Serve with Ranch and sprinkle with cilantro.

SO GOOD.

Enjoy!