Makes 4 wraps
r- r
- 8 chicken tenders r
- ½ cup buttermilk r
- 1 teaspoon salt r
- ¼ teaspoon black pepper r
- 1 cup all-purpose flour r
- Canola oil r
- 1/4 cup Franks Red Hot sauce r
- 1/4 cup butter r
- Four 12-inch tortillas r
- 1/2 head romaine lettuce, roughly chopped r
- 1 cup blue cheese, crumbled r
Pour enough oil into a large skillet for it to come halfway up the side. Turn the heat to medium-high. Meanwhile, combine the flour, black pepper, and salt in a shallow bowl. Pour the buttermilk into a separate shallow bowl. Dip the chicken into the buttermilk and then into the flour mixture. Shake off excess flour. Repeat until chicken tenders are coated.
rAdd the chicken tenders to the oil and cook until golden brown. Remove the chicken to a paper towel.
rMelt the butter in a small saucepan over low head. Add the hot sauce. Coat the chicken with the hot sauce mixture. Place two chicken tenders on a wrap and top with lettuce and ¼ cup of blue cheese. Roll it up like a burrito and cut in half in serve.
rUnfried Buffalo Chicken Wraps
Makes 4 wraps
- r
- 2 tablespoons Frank’s Hot Sauce r
- 3 tablespoons white vinegar r
- 2 tablespoons extra-virgin olive oil r
- 8 chicken tenders 2 tablespoons low-fat mayonnaise 2 tablespoons Greek yogurt ¼ cup crumbled blue cheese Four 8-inch whole-wheat tortillas r
- 1 cup shredded lettuce 1 cup sliced celery 1 large tomato, diced r
Combine the hot sauce and two tablespoons vinegar in a small bowl. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken tenders and cook until they’re no longer pink in the middle. Add the hot sauce mixture, leaving a few tablespoons to the side, and toss well to coat.
rCombine the mayo, yogurt, and remaining vinegar in a small bowl. Mix in the blue cheese. Spread one tablespoon of the sauce on a tortilla and top with 2 chicken tenders, ¼ cup lettuce, ¼ cup celery, and ¼ of the diced tomato. Drizzle with leftover hot sauce and roll like a burrito. Cut in half to serve.
