Ingredients
- 12 ounces boneless skinless chicken breast (halves)
- 1/8 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons hot sauce (Frank's Red Hot Sauce)
- 1 teaspoon unsalted butter (melted)
- 1/2 teaspoon ground red pepper
- 2 tablespoons buttermilk
- 2 tablespoons mayonnaise
- 1 ounce blue cheese (crumbled, about 1/4 cup)
- 2 cups shredded Romaine lettuce
- 1 celery stalk (thinly sliced, small stick)
- 240 grams corn tortillas (8 tortillas, 6-inch)
How to Make
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Step 1: Heat a grill pan over medium=high heat. (Or prepare your grill)
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Step 2: Cut the chicken in half horizontally to form 4 cutlets; sprinkle chicken with salt and black pepper.
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Step 3: Arrange on the grill pan or grill coated with cooking spray.
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Step 4: Cook 2 to 3 minutes on each side or until done. Remove from the pan; thinly slice.
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Step 5: Combine the hot sauce, butter, and red pepper; stir with a whisk. Add the chicken and toss to coat.
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Step 6: Combine the buttermilk, mayonnaise, and cheese in a bowl, mashing with a fork. Add the lettuce and celery to the bowl; toss.
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Step 7: Warm the tortillas according to package instructions. Divide the chicken mixture evenly among the tortillas. Top with the lettuce mixture. Enjoy!
Tips & Variations
- Grill Pan or a Grill
- Cooking spray
We hope you enjoy this recipe!
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