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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Presented By: Missy Kennedy Ingredients:
4 boneless skinless chicken breasts |
salt |
pepper |
olive oil |
1/2 cup texas pete hot sauce |
1 cup celery, chopped |
1 cup carrot, chopped |
blue cheese, crumbled |
ranch dressing |
2 flour tortillas |
Directions:
1. Season chicken with salt, pepper and brush with olive oil.
2. Grill till done.
3. When cool, chop chicken, combine with hot sauce and chopped vegetables.
4. Scoop mixture onto flour tortillas, add blue cheese crumbles and ranch dressing.
5. Roll up, slice in half and serve.
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