It has been a busy week for me. My parents came to Los Angeles to visit for the week. When my sister called asking for a special recipe request, I felt my parents were the perfect test subjects.
When I was younger, if I wasn’t baking with my Grandmother, then I was helping my Father make some French/American classics. In high school my parents allowed me to cook dinner on a regular basis. Sometimes it was good and sometimes it wasn’t, but they always smiled. They would help me figure out what I could have changed.
My sisters’ predicament is that she needs to make a dish to take to a picnic, but wants to make it with a Buffalo twist. It’s like for a wedding when they say “something old, something new, something borrowed, something blue.” For this picnic, “something Buffalonian, something room temperature, something delicious”.
Buffalo Chicken Mini Wraps
This recipe can be used as an appetizer or add lettuce and would make a great lunch wrap!
1 Chicken Breast
1 Tablespoon Butter
1-2 Tablespoon Frank’s Red Hot Sauce
1/3 Cup Blue Cheese, crumbled small
1 Tablespoon Low Fat Mayo
1 Tablespoon Low Fat Sour Cream
1 Carrot, shredded
1 Celery Stalk, cut thin
Whole Wheat Tortilla
Use half tablespoon of butter and melt in pan over medium low heat. Cook the chicken breast and begin to brown. Add the rest of the butter and hot sauce. I used 2 tablespoons, which gives you a pretty hot sauce (medium in Buffalo terms). Cover the chicken breast and cook for another 5 to 10 minutes. Take the chicken out, do not discard sauce in the pan but remove from heat, and let the chicken rest for about 5 minutes. Cut chicken up in to a small shred and toss with the sauce left in the pan.
Mix blue cheese, mayo, sour cream, and pepper together for blue cheese sauce. Set aside.
Take tortilla and begin to cut into small rounds with a cookie cutter. If your making a lunch wrap you can skip this step. Then begin to assemble the chicken, blue cheese, celery, and carrot. Place tooth pick through the wrap to hold it together. Enjoy!