[cmsms_row data_width=”boxed” data_padding_left=”3″ data_padding_right=”3″ data_color=”default” data_bg_position=”top center” data_bg_repeat=”no-repeat” data_bg_attachment=”scroll” data_bg_size=”cover” data_bg_parallax_ratio=”0.5″ data_padding_top=”0″ data_padding_bottom=”50″][cmsms_column data_width=”1/1″][cmsms_image align=”center” link=”http://butterfieldv.wpengine.com/wp-content/uploads/2017/06/0164_af_buffcrb_buffalostylechickensausagewrap.jpg” animation_delay=”0″]2647|http://butterfieldv.wpengine.com/wp-content/uploads/2017/06/0164_af_buffcrb_buffalostylechickensausagewrap.jpg|full[/cmsms_image][/cmsms_column][/cmsms_row][cmsms_row data_width=”boxed” data_padding_left=”3″ data_padding_right=”3″ data_color=”default” data_bg_position=”top center” data_bg_repeat=”no-repeat” data_bg_attachment=”scroll” data_bg_size=”cover” data_bg_parallax_ratio=”0.5″ data_padding_top=”0″ data_padding_bottom=”50″][cmsms_column data_width=”1/2″][cmsms_text animation_delay=”0″]Ingredients:
1 (12 oz) package al fresco Buffalo Style & Blue Cheese Chicken Sausage, fully cooked, sliced into 1/2″ pieces
4 large tortillas, 8″-10″
4 tablespoons blue cheese dressing
20 arugula leaves, fresh
1/2 cup celery, diced
18 red pepper strips, roasted, hot (optional)
Directions:
- Grill sausages until internal temperature reaches 165° F, remove from grill/skillet and slice into ½” pieces.
- Lay out tortillas and cover with arugula leaves.
- In a small bowl, mix sausage pieces, blue cheese and celery pieces together.
- Spread mixture evenly over arugula leaves.
- Place hot red pepper strip over mixture.
- Roll tortilla tightly and slice diagonally across the middle.
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