Pat T posted 01-21-99
Go Buffalo Chicken Wraps
1/2 cup red pepper sauce, divided
2 Tblsp. olive oil
1 tsp. minced garlic
1/4 tsp. pepper, divided
2 lbs. chicken tenders (boneless, skinless tenderloin from the breast)
Dressing:
1/3 cup sour cream
1/3 cup mayonnaise
3/4 cup crumbled gorgonzola or other blue cheese
1 tsp. fresh lemon juice
8 (10-inch) burrito-size flour tortillas
3 cups finely shredded lettuce
3 celery ribs, tough strings removed, cut into thin strips
Whisk 1/4 cup pepper sauce, oil, garlic, and 1/8 tsp. pepper in a large bowl until blended.
Add chicken and toss to coat. Cover and marinate in the refrigerator 30 minutes.
Make dressing: Meanwhile, stir all dressing ingredients together in a small bowl.
Heat broiler.
Place chicken on a jelly-roll pan in a single layer. Broil 6 to 8 minutes, turning once until cooked
through.
Spread each tortilla with 2 Tblsp. dressing, leaving a 1-1/2 inch border. Divide and arrange a strip of lettuce,
chicken, and celery about 1 inch from the bottom edge of each tortilla.
Combine remaining 1/4 cup red pepper sauce and 1/8 tsp. pepper in a small bowl; drizzle over celery.
Tightly roll up tortillas; wrap in waxed paper. Can be made ahead. Refrigerate up to 2 hours. Cut in half through paper to serve.
Makes 8 servings.