• 4 oz. cream cheese (softened)
• 4 Tbs. crumbled bleu cheese
• 1/3 cup finley minced celery
• 3 (4 oz.) bonless, skinless chicken breast
• 3 Tbs. Cholula Hot Sauce
• 4 burrito size flour tortillas (warmed)
• 1 cup alfalfa sprouts

Combine cream cheese and bleu cheese in small bowl, stir well to blend. The set aside. Place chicken in a shallow dish; add Cholula hot sauce, turning to coat. Cover & refrigerate up to 10 minutes. Prepare gas or charcoal grill (medium-high heat). Grill chicken until done, about 6 minutes per side. Cool slightly and cut into 1/4-inch-thick strips. Spread about 2 tbsp. Blue Cheese mixture down the center of each tortilla. Arrange strips over cheese mixture and top with alfalfa sprouts. Roll up tortilla and eat while still warm.

Makes about 4 servings