Categories: Sandwiches/Wraps

Ingredients

• 1 cup thinly sliced celery
• 1 cup thinly sliced baby bell peppers
• 3 tbsp fresh lemon juice
• 1/2 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 2 tbsp chopped fresh cilantro, plus more for garnish
• 2 tbsp unsalted butter, melted
• 2 tbsp unsalted ketchup
• 2 tsp Frank's RedHot sauce, plus more for serving
• 1 tbsp olive oil
• 1 lb. chicken breasts, thinly sliced
• 1/4 cup sour cream
• 1 tbsp crumbled blue cheese
• 8 corn tortillas, toasted

Directions

1. Combine celery, bell peppers, and lemon juice in a medium bowl. Stir in 1/4 tsp salt and 1/4 tsp pepper. Let stand at room temp 10 minutes. Toss with cilantro.

2. Meanwhile, stir together butter, ketchup, and hot sauce in a large bowl.

3. Heat oil in a large nonstick skillet over medium-high. Add chicken, and cook until lightly browned on all sides, 3-4 minutes. Sprinkle with remaining 1/4 tsp salt and remaining 1/4 tsp black pepper. Add chicken to hot sauce mixture; toss to coat.

4. Stir together sour cream and blue cheese. To assemble tacos, spread 1 1/2 tsp of the sour cream mixture on each tortilla. Divide chicken mixture and celery mixture evenly among tortillas; top with cilantro and hot sauce.

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