Buffalo Chicken Wraps with Kale, Carrot, Celery & Blue Cheese Salad

Directions

1. Whisk together buffalo sauce ingredients in a small bowl until smooth, then set aside.
2. Cut the chicken into thin strips by slicing horizontally to split it, then crosswise into 1-inch pieces.
3. Heat a nonstick skillet over medium-high heat and melt a small amount of butter to coat the bottom.
4. Add the chicken to the skillet and pour in the buffalo sauce, cooking, turning occasionally, until the chicken is cooked through, about 4–5 minutes; remove from heat and keep sauce nearby.
5. Wash and dry all produce; tear kale into bite-sized pieces and place in a bowl.
6. Shred carrots, then add to the kale; trim celery and cut into 1/4-inch pieces, adding to the bowl and tossing to combine.
7. In a clean bowl, whisk together yogurt, blue cheese, Worcestershire, vinegar, and spices to make the dressing, adding a touch of water if needed to loosen.
8. Spread half of the blue cheese dressing onto each tortilla, layer with chicken and a portion of the salad, then roll tightly, slice in half, and serve with the remaining salad and dressing on the side.