Name: Buffalo Chicken Wraps with Kale, Carrot, Celery & Blue Cheese Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 medium carrots; 6 sticks celery; 1.02 kg chicken breasts, boneless skinless; 1 ½ (113 g) pkg crumbled blue cheese; 1 ½ bunches kale; 6 large flour tortillas; 1 ½ cups plain Greek yogurt; apple cider vinegar; black pepper; butter, unsalted; chili-garlic sauce; garlic powder; honey; onion powder; salt; Worcestershire sauce

Buffalo Chicken Wraps with Kale, Carrot, Celery & Blue Cheese SaladBuffalo Chicken Wraps with Kale, Carrot, Celery & Blue Cheese Salad — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

6 medium carrots

6 sticks celery

1.02 kg chicken breasts, boneless skinless

1 ½ (113 g) pkg crumbled blue cheese

1 ½ bunches kale

6 large flour tortillas

1 ½ cups plain Greek yogurt

apple cider vinegar

black pepper

butter, unsalted

chili-garlic sauce

garlic powder

honey

onion powder

salt

Worcestershire sauce

Instructions

Place chili-garlic sauce, vinegar, honey, Worcestershire, and spices in a medium bowl; whisk to combine the Buffalo sauce.

Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets; cut each fillet crosswise into 1-inch thick strips.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add butter and swirl to coat the bottom.

Add chicken and buffalo sauce to the skillet, tossing to coat. Cook, turning strips occasionally, until cooked through; 6-7 minutes. Remove skillet from the heat and set aside. (Reserve sauce bowl for later use.)

Meanwhile, wash and dry the fresh produce.

Using a clean cutting board, fold kale leaves in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces and transfer to a large bowl.

Peel, trim, and grate carrots; add to the bowl with the kale.

Trim celery and cut crosswise into ¼-inch pieces. Add to the bowl and toss to combine the salad.

Place yogurt, blue cheese, water, Worcestershire, vinegar, and spices in the reserved bowl. Whisk to combine the dressing.

Place tortillas on a flat surface and spread with half of the blue cheese dressing. Divide chicken and half of the salad between them; roll tightly to close and cut in half.

Divide wraps between plates. Serve with remaining salad and dressing on the side. Enjoy!

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