Pair with your favorite Riesling. The slight sweetness of Riesling tames the heat of spicy buffalo sauce.
Ingredients
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 2 tsp. ranch dressing mix (from a 1-oz. packet)
- 2 cups finely shredded green cabbage (about 1/4 head)
- 1 cup shredded carrots
- 2 stalks celery, very thinly sliced
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
- 2 Tbsp. salted butter
- 1/2 cup Buffalo-style hot sauce
- 1 rotisserie chicken, meat shredded (about 4 cups)
- 6 large flour tortillas
- 3 oz. blue cheese, crumbled
Directions
Stir together the mayonnaise, sour cream, and ranch dressing mix in a small bowl. Set aside.
Toss together the cabbage, carrots, celery, salt and pepper in a medium bowl. Set aside.
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.
Warm a tortilla in a dry skillet over medium heat, about 30 seconds. Remove to a cutting board.
Spread 1 to 2 tablespoons 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 tablespoon blue cheese. Fold in the sides of the tortilla, then roll up.
Repeat with the remaining ingredients.