Shred the broccoli (you can use a food processor with the grater disk for this, or shred with a box grater).

In a large salad bowl, combine the shredded broccoli, chopped kale, red cabbage, and dressing; mix well and set aside.

Prepare the chicken fillets according to the directions on the bag.

Using two forks, shred the cooked chicken. You can also just cut it up into thin strips. Set aside.

In a nonstick skillet, add the hot sauce and cook for a minute over medium-high heat.

Add shredded chicken to the skillet and coat with the sauce; continue to cook for 1 minute or until everything is heated through. Remove from heat and set aside.

Wash and wipe down the nonstick skillet and set it over medium heat.

Place tortilla in pan and cook for 30 seconds or until tortilla begins to puff.

Flip tortilla, cook for 30 seconds and remove from heat.

Assemble the tacos by filling each flour tortilla with prepared chicken, salad, and a sprinkle of feta cheese.

Serve warm.