Buffalo Chicken Wraps

Nothing to cook here! Just melt a little butter in the microwave and mix with Louisiana-style hot sauce to make a classic Buffalo chicken sauce. A storebought rotisserie chicken is the cook’s best friend when you don’t feel like a lot of fuss. Strip off the meat, mix it with a little butter and hot sauce, and you’ve got the makings of a Buffalo Chicken Wrap that you’d be thrilled to eat in a restaurant. The bottled blue cheese dressings found in the refrigerator section of the grocery store are the perfect thing here. Serve extra celery sticks to dip in any extra dressing.

Courtesy of Sharon Bowers

Buffalo Chicken Wraps

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    1 2-pound rotisserie chicken 4 celery stalks, coarsely chopped
    1/4 cup (1 stick) butter, melted 4 10-inch flour tortillas
    1/4 cup Louisiana hot sauce (such as Crystal or Durkee's -- not Tabasco!) 1 cup blue cheese dressing (or to taste)


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    • 1

      Strip the meat off the chicken and put it in a medium mixing bowl. Add the butter and hot sauce and toss well to coat. Add the celery and toss to combine.

    • 2

      Divide the chicken and celery among the wraps. Drizzle liberally with blue cheese dressing and roll like a burrito (fold up the bottom and cross the two sides to cover, leaving the top open).

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