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Frank's® RedHot®



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Servings: 12


  • 1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce, divided
  • 1 tbsp. Fresh lime juice
  • 6 tbsp. Italian dressing
  • 24 oz. Steak strips
  • 6 tbsp. Mayonnaise
  • 3/4 cup Blue cheese dressing
  • 12 each Flour tortilla, burrito size
  • 4 1/2 qts. Chopped lettuce
  • 3 cups Diced tomato
  • 3 cups Diced avocado
  • 1 1/2 cups Crumbled bacon
  • 3/4 cup Crumbled blue cheese
  • 6 cups Grilled onions, held hot


  • 3. For each serving, warm 1 flour tortilla, grill 2 oz. steak strips. Toss 1 1/2 cups lettuce, 1/4 cup tomato, 1/4 cup avocado, 2 tbsp. bacon, and 1 tbsp. blue cheese with 1 1/2 tbsp. dressing until well coated. Place salad in center of tortilla and top with 1/2 cup onion and grilled steak. Drizzle with 1/2 tbsp. dressing. Roll tightly, tucking in ends and cut on a bias.
  • 1. Combine 1/4 cup RedHot sauce, lime juice, and Italian dressing. Pour over steak strips and marinate, refrigerated, 3 hours to over night.
  • 2. To make the dressing, whisk mayonnaise smooth and stir in blue cheese dressing and 1/4 cup RedHot sauce. Refrigerate until needed.