Product used in this recipe: BLUE CHEESE STEAK SAUCE1/3 Cup Hot Pepper sauce
3 Tbsp White Vinegar (or butter)
½ tsp Cayenne pepper
1 lb Chicken tenders
Olive oil
Salt & pepper to taste
2 Tbsp Yogurt
¼ Cup Bleu Cheese Steak Sauce
¼ Cup Celery (minced)
¼ Cup Red onion (minced)
6 – 8 Tortillas
1 Cup Lettuce (shredded)
½ Cup Tomato (diced)
In small baking dish, whisk together the hot pepper sauce, vinegar and cayenne pepper. Set aside. Brush the chicken tenders with olive oil and season with salt and pepper. Place on hot grill and cook for 2 – 3 minutes per side. Remove from grill and place in baking dish and coat completely with hot sauce mixture. Bake in 350° oven for 10 – 12 minutes to finish cooking chicken. Remove from oven and cool completely. In another bowl, whisk together the yogurt, Bleu Cheese Steak Sauce and celery. Season with salt & pepper. Dice the cool chicken and fold into blue cheese mixture. Add reserved hot sauce liquid from baking dish and refrigerate for at least one hour.
To Assemble: Lay tortilla flat on plate. Spread a heaping tablespoon of the chicken salad mixture onto tortilla. Add some lettuce and tomato. Fold bottom and top of tortilla over and roll from one side to other like jellyroll. Slice in half and plate with your favorite potato chips.
Salt & Pepper to taste
Flatbread: Mix the warm water at 100 – 110 F with the yeast in a large bowl. Place in warm spot and let sit for 5 – 7 minutes to proof. Mix in 2 cups of the flour to the proofed yeast mixture a half cup at a time to form the sponge. Cover the bowl with warm damp towel and let rise for at least 1 hour. After 1 hour, place in stand mixer with dough hook and add the olive oil, salt and herbs. Start mixer and add remaining flour a ½ cup at a time until dough is formed. Cover with warm damp cloth and allow to rest for 30 minutes. Cut dough in half and roll out on floured surface with rolling pin into freeform shape about 1/8” thick. Brush baking pans with butter and place rolled dough on top. (Should have enough dough for 2 flatbreads.) Season dough with salt, pierce with fork and bake in 400° F oven for 10 minutes. Remove from oven and brush a thin layer of Blue Cheese Steak Sauce on top. Add the mushrooms, red onion and pears. Top with layer of mozzarella cheese and season with salt & pepper.
