Ingredients

1/2 c. crumbled blue cheese
1/2 c. mayonnaise
1 tbsp. red wine vinegar
Kosher salt
Freshly ground black pepper
1/2 c. shredded carrots
1/2 c. shredded green cabbage
1/2 c. hot sauce (such as Frank's RedHot Original)
1 tsp. cayenne pepper
1 tsp. garlic powder
1 tsp. ground cumin
1 tsp. paprika
2 tbsp. plus 1 tsp. extra-virgin olive oil, divided
1 lb. boneless skinless chicken breasts, sliced lengthwise into 1"-thick strips
4 large flour tortillas, warmed

Directions

1. Step 1In a small bowl, whisk blue cheese, mayonnaise, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add carrots and cabbage and toss to coat. Cover and refrigerate until ready to use.
2. Step 2In a medium bowl, whisk hot sauce, cayenne, garlic powder, cumin, paprika, 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Reserve 1/4 cup sauce; cover and refrigerate until ready to use.
3. Step 3Add chicken to bowl with remaining hot sauce mixture; toss to coat. Cover and refrigerate at least 30 minutes or up to 24 hours.
4. Step 4In a large skillet over medium-high heat, heat remaining 1 teaspoon oil. Remove chicken from marinade, add to skillet, and cook until cooked through and no longer pink, 4 to 5 minutes. Discard marinade.
5. Step 5Divide blue cheese slaw, chicken, and reserved hot sauce between tortillas. Tightly roll up and serve.