ranch dressing mix (from 1 oz package)
finely shredded green cabbage (about 1/4 head)
celery stalks, very thinly sliced
Buffalo Hot Sauce
roast chicken, shredded meat (about 4 cups)
blue cheese, crumbled
(about ó cup)
Potato chips, for serving
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- Combine mayonnaise, sour cream and ranch dressing mix in a small bowl. Put aside.
- Combine cabbage, carrots, celery, salt and pepper in medium bowl. Put aside.
- Melt the butter in a large skillet over medium heat. Whisk hot sauce. Add chicken and toss to coat; cook until heated through, about 2 minutes.
- Heat a tortilla in a dry skillet over medium heat, about 30 seconds. Remove to a cutting board. Spread 1 to 2 tablespoons of ranch sauce down the center of the tortilla. Top with about 2/3 cup of the cabbage mixture, followed by 2/3 cup of the hot chicken. Sprinkle with about 1 tablespoon blue cheese. Fold in the sides of the tortilla, then roll up. Repeat with the remaining ingredients. Serve with chips.
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