Ingredients
2 tablespoons blue cheese crumbles
1/4 cup plain yogurt
Coarse salt and ground pepper
4 ounces chicken tenders
1 teaspoon butter
3 tablespoons cayenne-pepper sauce (such as Frank's)
Carrot, shredded
Celery, shredded
Iceberg lettuce, shredded
Whole-wheat flour tortilla
Preparation
With a fork, roughly mash blue cheese and mix with yogurt; season with salt and pepper. Season chicken with salt and pepper and, in a nonstick skillet, cook over medium-high until browned and cooked through. Transfer chicken to a small bowl and immediately toss with butter and cayenne-pepper sauce until coated. Roll up chicken pieces, carrots, celery, and lettuce in a warm tortilla; serve with blue-cheese dip.
