Source: Chef Todd Goldman, Goldie's Sports Cafe, Phoenix, Arizona - azfamily.com

1 focaccia flatbread
1 (6 ounce) chicken breast, grilled and sliced into bite-size pieces
2 to 3 teaspoons buffalo wing sauce
2 ounces celery, diced
2 teaspoons bleu cheese dressing

Focaccia bread should be thin and pliable, so you can roll it up. If it's too thick, carefully slice it into two thinner, full-size sheets of bread. Toss chicken with buffalo wing sauce to coat. Spread chicken evenly across the middle of the focaccia. Add remaining ingredients, then roll bread and filling like a jellyroll. Trim edges, then slice into four or five pieces.

Serve with fries or potato chips.