Categories: Sandwiches/Wraps
Ingredients
- 1 cup thinly sliced celery
- 1 cup thinly sliced baby bell peppers
- 3 tbsp fresh lemon juice
- 1/2 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- 2 tbsp chopped fresh cilantro, plus more for garnish
- 2 tbsp unsalted butter, melted
- 2 tbsp unsalted ketchup
- 2 tsp Frank's RedHot sauce, plus more for serving
- 1 tbsp olive oil
- 1 lb. chicken breasts, thinly sliced
- 1/4 cup sour cream
- 1 tbsp crumbled blue cheese
- 8 corn tortillas, toasted
Directions
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Combine celery, bell peppers, and lemon juice in a medium bowl. Stir in 1/4 tsp salt and 1/4 tsp pepper. Let stand at room temp 10 minutes. Toss with cilantro.
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Meanwhile, stir together butter, ketchup, and hot sauce in a large bowl.
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Heat oil in a large nonstick skillet over medium-high. Add chicken, and cook until lightly browned on all sides, 3-4 minutes. Sprinkle with remaining 1/4 tsp salt and remaining 1/4 tsp black pepper. Add chicken to hot sauce mixture; toss to coat.
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Stir together sour cream and blue cheese. To assemble tacos, spread 1 1/2 tsp of the sour cream mixture on each tortilla. Divide chicken mixture and celery mixture evenly among tortillas; top with cilantro and hot sauce.