Serves 4



4 oz. Cream Cheese softened
4 Tbsp. crumbled Blue Cheese
1/3 cup finely minced Celery
3 (4 oz.) boneless, skinless Chicken Breast halves
3 Tbsp. Chapala Hot Sauce
4 Burrito Size Flour Tortillas warmed
1 cup Alfalfa Sprouts  

1. Combine Cream Cheese and Blue Cheese in a small bowl; stir well to blend. Set aside.

2. Place Chicken in a shallow dish; add Chapala Hot Sauce, turning to coat. Cover, and refrigerate up to 10 minutes. Prepare gas or charcoal BBQ grill (medium-high heat). Grill Chicken until done, about 6 minutes per side. Cool slightly, and cut into 1/4-inch-thick strips.

3. Spread about 2 Tbsp. Blue Cheese mixture down center of each tortilla. Arrange strips over cheese mixture, and top with Alfalfa Sprouts. Roll up tortilla, and eat while warm.