Ingredients:

  • 400 g (about 3 cups) Cooked Chicken, shredded
  • 4 Tbsp Unsalted Butter
  • ½ cup Hot Sauce (e.g., Frank’s Red Hot)
  • 1 tsp White Vinegar
  • ½ tsp Worcestershire Sauce
  • ¼ tsp Garlic Powder
  • 3 cups Shredded Cabbage (green and purple mix)
  • ½ cup Carrot, shredded
  • 2 Spring Onions, thinly sliced
  • ¼ cup Greek Yogurt (or full-fat Mayonnaise)
  • 2 Tbsp Crumbled Blue Cheese
  • 1 Tbsp Fresh Dill, chopped
  • Salt and Black Pepper, To taste
  • 4 Large Tortillas (Soft, flexible)
  • 1 cup Rocket (Arugula) or Romaine Lettuce

Instructions:

  1. Shred the Chicken: If using chicken breasts, ensure they are cooked (poached or baked) and shred them finely using two forks or a stand mixer fitted with the paddle attachment. Set aside.
  2. Make the Sauce: In a small saucepan, melt the butter over medium heat. Whisk in the hot sauce, white vinegar, Worcestershire sauce, and garlic powder until smooth and slightly bubbling (about 2 minutes). Remove from heat.
  3. Combine and Warm: Transfer the shredded chicken to the sauce in the saucepan or a skillet. Toss thoroughly to ensure all the chicken is coated. Warm the chicken gently over low heat for 3–5 minutes until piping hot throughout. Keep warm while preparing the slaw.
  4. Combine Dry Slaw Ingredients: In a large mixing bowl, combine the shredded cabbage, carrot, and sliced spring onions.
  5. Make the Dressing: In a small bowl, whisk together the Greek yogurt (or mayo), crumbled blue cheese, and fresh dill. Season generously with salt and pepper.
  6. Dress the Slaw: Pour the dressing over the vegetables. Toss until everything is lightly coated.
  7. Warm the Tortillas (Crucial Step): Briefly warm each tortilla in a dry skillet for about 30 seconds per side, until pliable and slightly blistered. This prevents tearing and improves flavour.
  8. Layer the Base: Lay a warmed tortilla flat. Place a line of rocket or romaine lettuce down the centre.
  9. Add Filling: Spoon one-quarter of the warm Buffalo chicken mixture over the lettuce.
  10. Top with Slaw: Spoon a generous amount of the Blue Cheese Slaw over the chicken.
  11. Wrap and Serve: Fold the sides of the tortilla inwards, then tightly roll it up from the bottom edge. Slice on the bias (diagonally) for a professional finish. Serve immediately.