Boop-oop-a-doop! Betty Boop™ Wraps certainly put a wrap on your hunger and bring a classic flavor to your taste buds! How fitting for one of the most classic cartoons of all time! Inside each wrap is deliciously spicy and savory buffalo chicken, with plenty of extra sauce so you don’t miss out on all that red hot richness! But it can’t be a great buffalo wrap without a little coolness for balance, so each wrap also has a tangy, cheesy blue cheese coleslaw! Betty Boop Wraps are a truly animated flavor experience!
Ingredients
For the coleslaw:
- 1/2 cup blue cheese, crumbled
- 1/2 cup mayonnaise
- 1 tablespoon red wine vinegar
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1/2 cup carrots, shredded
- 1/2 cup green cabbage, shredded
For the wraps:
- 1/2 cup hot sauce
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
- 1 pound chicken breasts, boneless and skinless, sliced lengthwise into 1-inch-thick strips
- 4 large flour tortillas, warmed
Directions
Step 1 –In a small bowl, add the blue cheese, the mayonnaise, the vinegar, the salt, and the pepper and whisk to combine.
Step 2 –Add the carrots and the cabbage to the blue cheese mixture and toss to coat.
Step 3 –Cover and refrigerate the coleslaw mixture until ready to use.
Step 4 –In a medium bowl, add the hot sauce, the cayenne, the garlic powder, the cumin, the paprika, 2 tablespoons of the olive oil, the salt, and the black pepper and whisk to combine.
Step 5 –Reserve 1/4 cup of the sauce mixture, covering and refrigerating it until ready to use.
Step 6 –In a bowl, add the chicken and the remaining hot sauce mixture and toss to coat.
Step 7 –Cover and refrigerate the chicken mixture and marinate for at least 30 minutes and up to 24 hours.
Step 8 –In a large skillet over medium-high heat, heat the remaining olive oil.
Step 9 –Transfer the marinated chicken to the skillet and cook, while stirring occasionally, until it is no longer pink and the meat reaches an internal temperature of 165 degrees F, about 4-5 minutes.
Step 10 –Discard the excess marinade.
Step 11 –Distribute the coleslaw mixture, the chicken, and the reserved hot sauce mixture evenly between the warm tortillas.
Step 12 –Tightly roll up the tortillas.
Step 13 –Serve.
