1½ lbs boneless, skinless chicken breasts, halved to thin
olive oil spray
¼ tsp freshly ground black pepper
3 Tbsp hot sauce (such as Frank's Red Hot)
1 Tbsp unsalted butter, melted
½ tsp ground red pepper
1 small head Romaine, chopped
2 stalks celery, thinly sliced
⅓ cup low-fat Ranch dressing
2 oz (1/2 cup) blue cheese, crumbled
8 (6-inch) whole wheat tortillas
Instructions
Heat grill to medium-high heat. Mist chicken with olive oil and sprinkle with black pepper. Grill for 4-5 minutes before flipping and grilling an additional 3-5 minutes, depending on thickness. Remove chicken to a cutting board and allow to rest for 5 minutes. Thinly slice chicken and transfer to a medium bowl.
In a small bowl, combine hot sauce, butter, and red pepper; stir with a whisk. Add chicken to bowl; toss to coat chicken.
In a large bowl, combine the chopped romaine and sliced celery; toss with ranch dressing and set aside.
Warm tortillas according to package instructions, if desired. Divide chicken mixture evenly among tortillas; top with lettuce mixture and crumbled blue cheese.