Brush chicken with oil using Chef’s Silicone Basting Brush; sprinkle with 2 tbsp (30 mL) of the rub. Arrange chicken in Small Ridged Baker; cover with Parchment Paper. Microwave on HIGH 5-6 minutes or until internal temperature reaches 165ºF (74ºC). Remove chicken from baker to clean Cutting Board; cool 5 minutes. Dice chicken into 1/2-in. (1-cm) pieces with Chef’s Knife.
Meanwhile, slice celery using Santoku Knife. Thinly slice green onions. Cut carrot into julienne strips with Julienne Peeler. Combine celery, green onions and carrot in Small Batter Bowl; set aside. In Classic Batter Bowl, combine mayonnaise, blue cheese, garlic pressed with Garlic Press and remaining 1/2 tbsp (7 mL) of the rub; mix well. Add chicken to Classic Batter Bowl; stir to coat.
To assemble wraps, spoon one-third of the chicken mixture widthwise over center of one tortilla; top with one-third of the vegetable mixture. Fold in sides of tortilla and roll up tightly burrito style. Repeat two times for a total of three wraps.
Preheat Grill Pan and Grill Press over medium-low heat 5 minutes. Place wraps in pan; top with Grill Press and cook 3-4 minutes per side or until grill marks appear. Remove wraps from pan; cut in half on a bias and serve immediately.
U.S. Nutrients per serving: Calories 360, Total Fat 16 g, Saturated Fat 4.5 g, Cholesterol 80 mg, Sodium 840 mg, Carbohydrate 23 g, Fiber 2 g, Protein 28 g
To substitute Buffalo Rub, brush chicken with oil and season with 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) coarsely ground black pepper. Cook and dice chicken as directed in Step 1. Decrease mayonnaise to 1/2 cup (125 mL). Add 2 tbsp (30 mL) cayenne pepper sauce used for making buffalo chicken wings to the mayonnaise mixture. Proceed as recipe directs.
Warming the tortillas will make them easier to roll up. To warm tortillas, place them between paper towels and microwave on HIGH 30–45 seconds or until warm.
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