6 taco-style flour tortillas
¾ cup barbecue sauce
¼ cup hot sauce
¼ cup melted, unsalted butter
3 cups cooked, shredded chicken
¼ cup mayonnaise
¼ cup sour cream
2 tbsp lemon juice
1 ½ cloves garlic
½ tsp salt
1 cup shredded carrots
1 cup thinly sliced celery
2 tbsp. chopped chives
¾ cup crumbled blue cheese
For the buffalo chicken filling, combine barbecue
sauce, hot sauce and melted butter; toss with chicken. Cover and refrigerate
for up to 24 hours.
For the slaw topping, combine mayonnaise, sour cream, lemon juice, garlic and salt; toss with celery and carrots. Stir in chives.
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| Chiiiiiives |
Cover and refrigerate for at least 1 hour before serving and up to 4 hours.
Reheat buffalo chicken filling in a skillet over medium
heat until heated through. Warm tortillas according to package and fill each
tortilla with buffalo chicken filling. Top with slaw and crumbled blue cheese.
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| Served with chips. Hint of lime, of course. |
My Rating: 4/5 "I should start with the caveat that I used a hot sauce that was WAY too hot for this to be pleasant. I recommend using a fairly mild one. That said, the slaw is pretty amazing and would be great on any other taco or sandwich. Get a nice thin shred on the chicken and you'll quite enjoy this."
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