This recipe combines tender strips of chicken in a spicy Buffalo sauce, complemented by a creamy blue cheese sauce that balances the heat perfectly. Crunchy shredded carrots and cabbage add texture and freshness, while warm flour tortillas wrap it all up for a satisfying meal.
Ingredients:
- 1/2 cup grated blue cheese
- 1/2 cup mayonnaise
- 1 tablespoon red wine vinegar
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- For the buffalo chicken
- 1/2 cup hot sauce (such as Frank’s RedHot Original)
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 tablespoons plus 1 teaspoon extra virgin olive oil, divided
- 1lb boneless skinless chicken breasts, cut lengthwise into 1″ strips
- 1/2 cup shredded carrots
- 1/2 cup shredded kale
- 4 large flour tortillas, warmed
Method of cooking:
In a small bowl, combine the crumbled blue cheese, mayonnaise and red wine vinegar.
Season to taste with kosher salt and freshly ground black pepper.
Mix well and set aside.
In a large bowl, mix together the hot sauce, cayenne pepper, garlic powder, ground cumin, paprika and 2 tablespoons extra virgin olive oil.
Add the chicken strips to the bowl and toss to coat evenly with the sauce.
Heat the remaining 1 tbsp extra virgin olive oil in a large frying pan over a medium heat.
Add the chicken strips to the skillet and cook, turning occasionally, until the chicken is cooked through and slightly charred, about 8-10 minutes.
Lay a warmed flour tortilla flat on a clean surface.
Spread a generous amount of the blue cheese sauce in the centre of the tortilla.
Place a portion of the cooked Buffalo chicken strips on top of the sauce.
Add the shredded carrots and kale on top of the chicken.
Fold in the sides of the tortilla and roll up from the bottom to enclose the filling.
Repeat with the rest of the tortillas and filling.
Serve the Buffalo Chicken Wraps immediately, with extra blue cheese sauce on the side if desired.
