lunch
Buffalo Chicken Wrap
These Buffalo chicken wraps have contrasting flavors and textures (spicy and refreshing, crisp and tender), and they make an ideal picnic sandwich served with carrot and celery sticks, fruit salad and potato chips.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup buttermilk
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1 cup canola oil
- 1/2 cup hot pepper sauce
- 1/4 cup butter, melted
- 4 spinach tortillas (10 inches)
- 1 cup shredded lettuce
- 1 cup shredded cheddar cheese
- 2/3 cup chopped tomatoes
- 1/2 cup blue cheese salad dressing
Directions
- 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 4-5 minutes on each side or until a thermometer reads 170°. Drain on paper towels; cut into strips.
- In a small bowl, combine 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. Fold ends of each tortilla over filling; secure with toothpicks if desired.
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