Categories: Sandwiches
Ingredients
- 1/4 cup mayo
- 1/2 cup sour cream
- 2 tsp ranch dressing mix
- 2 cups finely shredded green cabbage
- 1 cup shredded carrots
- 2 stalks celery, very thinly sliced
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp. unsalted butter
- 1/2 cup Buffalo-style hot sauce
- 1 rotisserie chicken, meat shredded
- 6 large flour tortillas
- 3 oz. blue cheese, crumbled
- Potato chips, for serving
Directions
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Stir together the mayo, sour cream and ranch dressing mix in a small bowl. Set aside.
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Toss together the cabbage, carrots, celery, salt and pepper in a medium bowl. Set aside.
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Melt the butter in a large skillet over medium heat. Whisk in the hot sauce. Add the chicken and toss to coat; cook until heated through, about 2 minutes.
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Warm a tortilla in a dry skillet over medium heat, about 30 seconds. Remove to a cutting board. Spread 1 to 2 tbsp. of the ranch sauce in the center of the tortilla. Top with about 2/3 cup of the cabbage mixture, followed by 2/3 cup of the warm chicken. Sprinkle with about 1 tbsp. blue cheese. Fold in the sides of the tortilla, then roll up. Repeat with the remaining ingredients. Serve with potato chips.