Simple food...

Adapted from “Buffalo Chicken Wrap” by Lauren Paige Richeson

Our first non-Italian recipe.

The buffalo chicken is so delicious and along with the sauce, oozing out onto your fingers where you can say, without any doubt: this is finger lickin' good!

The original recipe is for a wrap but we’ve tried making an open sandwich which is just as good.

Serves 4

Ingredients:

• 1/2 cup crumbled blue cheese
• 1/2 cup mayonnaise
• 1 tablespoon red wine vinegar
• salt & freshly ground black pepper
• 1/2 cup shredded carrots
• 1/2 cup shredded green cabbage
• 1/2 cup hot sauce (such as Peri-Peri Sauce)
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
• 500g boneless skinless chicken breasts, sliced lengthwise into 2cm-thick strips
• 4 large flour tortillas, warmed or 8 slices of pane di casa, toasted

Instructions:

1. In a small bowl, whisk blue cheese, mayonnaise, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add carrots and cabbage and toss to coat. Cover and refrigerate until ready to use.
2. In a medium bowl, whisk hot sauce, cayenne, garlic powder, cumin, paprika, 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Reserve 1/4 cup sauce; cover and refrigerate until ready to use.
3. Add chicken to bowl with remaining hot sauce mixture; toss to coat. Cover and refrigerate at least 30 minutes or up to 24 hours.
4. In a large skillet over medium-high heat, heat remaining 1 teaspoon oil. Remove chicken from marinade, add to skillet, and cook until cooked through and no longer pink, 4 to 5 minutes. Discard marinade.
5. Divide blue cheese slaw, chicken, and reserved hot sauce between tortillas (or bread). Tightly roll up and serve. (Obviously, if you are using pane di casa, don’t roll up tightly.)

Note: We’ve discovered an “express” version of this: instead of all that work in step 1, just get coleslaw and add the blue cheese to it.