INGREDIENTS
4
Chicken breasts, boneless skinless
1
Carrot, medium
2
medium stalks Celery
1
Garlic clove
3
Green onions with tops
1 tbsp
Cayenne pepper sauce
1/2 cup
Mayonnaise, light
1/4 tsp
Coursely ground black pepper
1/2 tsp
Salt
1 tbsp
Canola oil
2 oz
Blue cheese
3 (11"/28-cm) flour tortillas (see Cook’s Tip)