- 4 boneless skinless chicken breasts
- 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 See How It's Made
- Season chicken with salt, pepper and brush with olive oil.
- Grill till done.
- When cool, chop chicken, combine with hot sauce and chopped vegetables.
- Scoop mixture onto flour tortillas, add blue cheese crumbles and ranch dressing.
- Roll up, slice in half and serve.