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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, combine the hot sauce and 3 tablespoons butter and let sit over low heat to gradually melt the butter into the sauce. Set aside.

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  • Place a medium skillet over medium-high heat; add the EVOO, 2 turns of the pan. Add the chicken and cook over high heat, breaking it up with a spoon, until cooked through and slightly browned, 6 to 8 minutes. Lower the heat, add the carrots, celery, onion and garlic and cook until softened, about 5 minutes; season with salt pepper. When the chicken is done, pour the butter mixture on top and toss to coat.

  • While the chicken is cooking, place another small saucepan over medium heat. Add the remaining 1 tablespoon butter. When it is almost melted, stir in the flour to make a roux. Whisk in the milk, bring to a low simmer and let bubble for 3 to 5 minutes. Turn off the heat, add the blue cheese and stir until the cheese has melted into the sauce. (The cheese will thicken upon standing, so thin out with a tablespoon of milk if necessary.)

  • To serve, place a couple spoonfuls of the buffalo chicken mixture on each tortilla. Top with some shredded lettuce, some tomatoes and a drizzle of the blue cheese sauce. Roll tightly and enjoy!

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