Shrimp Tacos with Cilantro-Lime Slaw

Ingredients

1 rotisserie chicken, skin removed and meat diced

½ cup buffalo sauce

4 tablespoons unsalted butter, melted

4 large flour tortillas

2 cups shredded mozzarella cheese

4 celery stalks, cut into batons

1 cup celery leaves (or parsley)

½ cup blue cheese dressing

Directions

1. In a medium bowl, toss together the chicken, buffalo sauce and melted butter.

2. Heat a large skillet over medium heat. Warm each tortilla for about 30 seconds per side to soften it.

3. Working with one tortilla at a time, place the tortilla on a work surface and spoon ¼ cup of the chicken mixture onto the center. Top with ½ cup mozzarella, a quarter of the celery and celery leaves, and 2 tablespoons blue cheese dressing. Fold the sides of the tortilla inward to encase the filling and then tightly roll up the tortilla. Repeat to make three more wraps.