1 tablespoon vegetable oil
8 boneless, skinless chicken thighs
2 onions, sliced
1 tablespoon smoked paprika
1 cup chicken broth
2/3 cup Frank's Red Hot or other hot sauce
1/2 cup cold butter, diced
1 1/2 tablespoons white vinegar
1/4 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
1/3 cup mayonnaise
1/3 cup sour cream
1 tablespoon lemon juice
1/3 cup blue cheese, crumbled
2 carrots, grated
1 celery stick, julienne
1 whole head butter lettuce, leaves removed from core
Salt and pepper, to taste
Heat the vegetable oil in a heavy-bottomed pot. Add the chicken thighs in an even layer. Season with salt, and sear for 3 minutes per side, then remove and set aside.
Add the onions to the pan, and season with salt. Cook, stirring occasionally, for about 10 minutes, or until soft and slightly browned. Add the paprika, and stir well to combine, then return the chicken to the pan and add the broth. Bring to a simmer and cook, covered, for 15 minutes, or until the chicken is tender enough to shred.
Remove the chicken from the pan, and reduce the liquid until it's just covering the onions. Strain, then return the liquid to the pan and add the hot sauce. Bring to a simmer once more, then whisk in the butter a few cubes at a time. Add the vinegar, Worcestershire sauce and garlic powder, then season to taste with salt and pepper.
Shred the chicken, and toss with the sauce. Set aside.
Combine the mayonnaise, sour cream, lemon juice and blue cheese. Season to taste with salt and pepper.
To assemble the wraps, place about 3 tablespoons of chicken mixture in each lettuce leaf. Top with a dollop of sauce, then add about a tablespoon of carrot and a few shreds of celery. Roll and enjoy!
