2 celery stalks, thinly sliced 1 carrot, grated 1/2 cup blue cheese dressing 2 skinless, boneless chicken breasts 1/8 teaspoon garlic powder 1/8 teaspoon dried thyme Salt and pepper to taste 1 Tablespoon oil 1/4 cup bottled hot pepper sauce 4 Tablespoon of unsalted butter 1 red onion, halved and sliced thin Torn green leaf lettuce 8 (9-10 inch) flour tortillas

Preparation

Place celery and carrot in a medium bowl; stir in Blue Cheese dressing and set aside. Season Chicken Breasts with salt, pepper, garlic powder and thyme. Saute Chicken Breast in oil over medium-high heat for 4-5 minutes on each side or until done. Remove Chicken from pan and allow to cool until it can be handled. While cooling, place Hot Sauce and butter in a bowl; microwave about 1 minute or until butter is melted. Once melted, whisk butter/hot sauce mixture until blended. Shred Chicken Breasts with a fork and fold into butter-Hot Sauce mixture. Cover tortillas, 2 at a time, with a wet paper towel to keep them moist; microwave for 10-15 seconds to warm. Place lettuce and a few strips of onion at one edge of one tortilla; on top of that place approximately 1 1/2 tablespoons of chicken, then top with blue cheese-veggie mixture. Wrap like a burrito, making sure that the ends are closed tightly.