Crispy Buffalo-Style Chicken Wrap

In a small bowl, whisk crumbled blue cheese, 1/2 cup mayonnaise, 1 Tbsp. red wine vinegar, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.

Add shredded carrots and shredded green cabbage and toss to coat, cover and refrigerate.

In a separate bowl, whisk together 1/4 cup hot sauce, 2 Tbsp. olive oil, 1 tsp. cayenne pepper, 1 tsp. cumin, 1 tsp. garlic powder, 1 tsp. paprika, 1/2 tsp. kosher salt and 1/2 tsp. freshly ground black pepper.

Cut the chicken fillet lengthwise into strips 2.5 cm thick and mix in a separate bowl with 1/4 cup hot sauce. Cover with a lid and put in the refrigerator for 30 minutes.

Heat a large frying pan over medium heat, add 1 tsp. olive oil. Remove the chicken from the marinade and add to the pan. Cook for 4-5 minutes, add the marinade at the end.

Divide the blue cheese coleslaw, chicken, and remaining hot sauce among the tortillas.

Roll tightly into rolls, then cut into pieces and serve.