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)
- 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.