Buffalo Chicken Wrap
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Ingredients
- 1/2 c. crumbled blue cheese
- 1/2 c. mayonnaise
- 1 tbsp. red wine vinegar
- Kosher salt
- Freshly ground black pepper
- 1/2 c. shredded carrots
- 1/2 c. shredded green cabbage
- 1/2 c. hot sauce (such as Frank's RedHot Original)
- 1 tsp. cayenne pepper
- 1 tsp. garlic powder
- 1 tsp. ground cumin
- 1 tsp. paprika
- 2 tbsp. plus 1 tsp. extra-virgin olive oil, divided
- 1 lb. boneless skinless chicken breasts, sliced lengthwise into 1"-thick strips
- 4 large flour tortillas, warmed
Step 1
In a small bowl, whisk blue cheese, mayonnaise, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add carrots and cabbage and toss to coat. Cover and refrigerate until ready to use.
Step 2
In a medium bowl, whisk hot sauce, cayenne, garlic powder, cumin, paprika, 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Reserve 1/4 cup sauce; cover and refrigerate until ready to use.
Step 3
Add chicken to bowl with remaining hot sauce mixture; toss to coat. Cover and refrigerate at least 30 minutes or up to 24 hours.
Step 4
In a large skillet over medium-high heat, heat remaining 1 teaspoon oil. Remove chicken from marinade, add to skillet, and cook until cooked through and no longer pink, 4 to 5 minutes. Discard marinade.
Step 5
Divide blue cheese slaw, chicken, and reserved hot sauce between tortillas. Tightly roll up and serve.