At almost any given time I am thinking about Buffalo Chicken. No kidding. I love the stuff. I would eat it for every meal if I could.
Since we’ve gone gluten free it’s been tough getting my spicy fix. Most places use batter, buns or wraps that are on our no-no list and my kids don’t like especially spicy foods, so there’s never enough of us to make it worth cooking at home.
But when I heard about the Mezzetta recipe challenge I was like, “Okay, we’re doing this. Here’s my chance.” and I made it, and it was freakin’ phenomenal.
I used their Garlic and Red Hot Chili Pepper spreads to make a simple buffalo sauce that could easily serve one (I may have eaten more than one, but we don’t need to go into that, right?). But here’s the kicker: we also tossed some green olives, bleu cheese crumbles and fresh dill into the wrap.
If I owned a restaurant, this would be on the menu. This would be the entire menu, actually.
Serves 6
15 minPrep Time
5 minCook Time
20 minTotal Time
Save RecipeIngredients
- 2 chicken breast, cooked and diced
- 1/4 cup diced green olives
- 1/4 cup bleu cheese crumbles
- greens like: spring mix, fresh dill, spinach or lettuce
- wraps (we used gluten free spinach wraps)
- 3 tablespoons Mezzetta garlic spread
- 2 tablespoons butter
- 2 tablespoons Mezzetta Red Hot Chili Pepper
- 4 tablespoons Mezzetta Red Hot Chili Pepper
Instructions
- Over low heat, melt butter and mix spreads together. Choose either a mild or spicy amount depending on your heat tolerance (I personally could have put in even more.. it's so good)
- Combine ingredients together.
- Place under broiler to allow bleu cheese crumbles to warm and start to melt.
- Devour immediately.
Think you have what it takes? Enter to the #makethatsandwich Mezzetta Sandwich Challenge! One grand prize winner will receive $25,000, and two runner-up winners receive $1,000. Enter here.
This is a sponsored conversation written by me on behalf of Mezzetta. The opinions and text are all mine.
