Buffalo Chicken Wrap

Name: Buffalo Chicken Wrap
Prep time: 20 min
Total time: 1 min
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

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Prep Time: 20 minutes

Total: 1 hours

Servings: 4

dinner easy chicken low sugar

Instructions

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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.

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