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There is a saying, "You learn something new every day"; On Tuesday I learned that Frank does not like cabbage...I made Rachael Ray's Buffalo Chicken Tacos and decided to substitute cabbage for the lettuce...Whoops!



Buffalo Chicken Tacos
Corn Tortillas
Boneless, skinless chicken breasts
S&P
3 tablespoons hot sauce
2 ounces blue cheese
3 tablespoons reduced-fat mayo
4 cups shredded lettuce (I used cabbage)
6 radishes (I omitted)
2 shredded carrots

1. Preheat oven to 200; Wrap tortillas in foil and place in oven.
2. Heat EVOO in a nonstick skillet. Season chicken with S&P and place in pan, turning once until cooked through. Transfer to a plate and top with hot sauce.
3. Blend blue cheese, mayo, and 2 tablespoons water until smooth. Mix with shredded veggies; Toss to coat.
4. Thinly slice chicken; Lay on tortillas and top with salad!

I thought this was nice twist to satify a craving for buffalo wings - Although I should have used more hot sauce; They weren't quite hot enough for me. This recipe only got a '2' (on a 1-5 scale) from Frank for numerous reasons: 1. He is not a cabbage fan, 2. He prefers flour tortillas over corn (even after I tried convincing him that the corn ones are more figure-friendly!) and 3. "Tacos should have tomatoes." Ok - This one is going to require some tweaking before it makes it into the permanent recipe rotation!