Buffalo Chicken Wraps with Ranch Slaw

Steps

1. Melt the butter in a skillet over medium heat, then

   whisk (how to whisk)

   Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid

   in the hot sauce.
2. Add the chicken and toss until it is coated and steaming hot all the way through.
   ⏱ Heat chicken: 3 min
3. Toss the coleslaw mix, ranch dressing and celery together in a bowl.
4. Warm the tortillas in the microwave for 20 seconds so they fold without tearing.
5. Lay a tortilla flat. Pile a quarter of the slaw and a quarter of the chicken just below the center, then sprinkle with blue cheese, if using.
6. Fold the bottom edge up over the filling, fold in the sides and roll it up snugly.
7. Cut each wrap in half on the diagonal and serve.

Tap an underlined word for how to do it, or see all techniques.

Tips

• For a milder wrap, use half hot sauce and half barbecue sauce.
• To pack for lunch, keep the slaw in a separate container and assemble just before eating.

Storage

The buffalo chicken keeps 3 days in the fridge; reheat to 165°F (74°C). Assembled wraps are best eaten the same day.

How long leftovers keep, and freezing and reheating: leftovers and storage. In season: cabbage (October to March).