Shred the broccoli. Use a food processor or box grater to shred the broccoli into fine pieces.

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

Cook the chicken. Prepare the chicken directly as per package instructions.

Shred the cooked chicken using two forks or cut into thin strips; set aside.

Heat buffalo sauce in a skillet over medium heat for about 1 minute.

Add shredded chicken to the skillet, coat with sauce, and cook until heated through, about 1 minute.

Clean the skillet, then toast tortillas for about 30 seconds on each side until puffed.

Assemble tacos by filling each tortilla with buffalo chicken, vegetable slaw, and feta cheese. Serve immediately.