Buffalo Chicken Wraps

By ezunich

Ingredients

• 1 cup all-purpose flour
• 1 tsp salt
• 1/4 tsp pepper
• 1/2 cup buttermilk
• 4 boneless skinless chicken breast halves
• 1 cup vegetable oil
• 1/2 cup hot pepper sauce
• 1/4 cup butter, melted
• 4 spinach tortillas (10 inches)
• 1 cup shredded lettuce
• 1 cup (4 ounces) shredded cheddar cheese
• 2/3 cup chopped tomatoes
• 1/2 cup blue cheese salad dressing

Preparation

Step 1

In a shallow bowl, combine the flour, salt and pepper. Place buttermilk in another shallow bowl. Dip chicken in buttermilk, then roll in flour mixture. In a large skillet, cook chicken in oil for 8-10 minutes or until juices run clear. Drain on paper towels; cut into strips.

In a bowl, combine the hot pepper sauce and butter. Dip chicken strips into mixture, coating both sides. Place chicken in the center of each tortilla. Layer with lettuce, cheese and tomatoes; drizzle with salad dressing. Bring up sides of tortillas; secure with toothpicks