2 (6-ounce) skinless, boneless chicken breast halves
1/8 teaspoon Cayenne Hot Pepper Sea Salt
1/4 teaspoon freshly ground black pepper
2 tablespoons Peppers of Key West Cayenne Pepper Hot Sauce #1
1 teaspoon unsalted butter, melted
2 tablespoons buttermilk
2 tablespoons mayonnaise
1 ounce blue cheese, crumbled (about 1/4 cup)
2 cups shredded romaine lettuce
1 small celery stalk, thinly sliced
8 (6-inch) corn tortillas
1. Heat a grill pan over medium-high heat. Cut chicken in half horizontally to form 4 cutlets; sprinkle chicken with https://www.peppersofkeywest.com/shop/shop-by-type-dry-spices/cayenne-hot-pepper-sea-salt/ and black pepper. Arrange on pan coated with cooking spray. Cook 2 to 3 minutes on each side or until done. Remove from pan; thinly slice. Combine Peppers of Key West Cayenne Pepper Hot Sauce #1 and butter; stir with a whisk. Add chicken to bowl; toss.
2. Combine buttermilk, mayonnaise, and cheese in a bowl, mashing with a fork. Add lettuce and celery to bowl; toss.
3. Warm tortillas according to package instructions. Divide chicken mixture evenly among tortillas; top with lettuce mixture.