crispy chicken rollups w/ buttermilk-blue cheese dressing

Not a very glamorous post indeed, but lately I've been strapped for time. Quick meals are my thing lately. When you get strapped for time, stressed, over-worked, etc... you tend to want to eat more comfort foods to well, comfort you. I'm in the process of finding a new home to buy to call my own (yeah!). No more crappy landlords, no more small kitchens, no more burning your money away on rentals.
I'm so guilty of eating bad foods when I'm stressed or lacking time. I've been trying to be good about it by making the comfort foods at home that are semi-healthy, but still tasty so I don't pig out. With all the working out I do I also have to make sure I get enough protein to help stop those cravings of being "prison hungry" and eating everything in sight. Granted this rollup isn't the healthiest, but it's better than my other choice of food which is a bag of salty pistachio's with a couple cans of ginger ale and some dark chocolate. Nice eh?
For me, nothing says quick, satisfying comfort food like fried chicken breasts with crisp veggies, cheddar cheese and a good sauce, all rolled up in warm flatbread. There is this sauce/dressing that is always my go-to. I got it from Martha Stewart. It's good, it's really good, one of those dressings that keep you coming back for more, and finding new ways to use it.
So all I did was deep fry some battered up chicken breasts, let them cool, slice into strips. (I like to fry up a large batch and make them last throughout the rest of the week). Then pile them into a warm flatbread, add any veggies you crave, then that tasty sauce. (I did not add the chives to this, and I pureed the sauce it in a blender--wasn't up to having chunks this time around).

Buttermilk-blue cheese dressing
by Martha Stewart

3/4 cup buttermilk
1/2 cup mayonnaise
1/4 cup finely chopped shallot (about 1 shallot)
2 tablespoons finely chopped fresh chives
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon celery salt
1/2 cup crumbled domestic blue cheese

Whisk together buttermilk, mayonnaise, shallot, chives, lemon juice, coarse salt, pepper, and celery salt in a small bowl. Fold in blue cheese. Cover with plastic wrap, and refrigerate until cold, about 30 minutes.

I didn't even give you what fried chicken recipe I use. Sorry--see how busy and fried my brain is? I use Ms. Paula Deen's recipe found here . I double dip mine in the batter so I get twice the batter on the chicken as the crispy crust is the best part. Make a largee batch of them once, keep what you don't eat in the fridge, and use the rest (cold is great) for the next few rollups and/or sammies for the upcoming week. I've also just bought some of those chicken strips at Whole Foods and used them in this rollup when time is short.