Buffalo Chicken Wraps

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup buttermilk
• 4 boneless skinless chicken breast halves
• 1 cup vegetable oil
• 1/2 cup hot sauce (we use Franks)
• 1/4 cup butter, melted
• 4 tortillas (10-inch , flour or spinach)
• 1 cup shredded lettuce
• 1 cup shredded cheddar cheese
• 2/3 cup tomatoes, chopped
• 1/2 cup bleu cheese salad dressing

1. In a shallow bowl, combine the flour, salt and pepper.
2. Place buttermilk in another in another shallow bowl.
3. Dip chicken in buttermilk, then roll in flour mixture.
4. In a large skillet, cook chicken in oil for 8-10 minutes or until juiced run clear. Drain on paper towels; cut into strips.
5. In a bowl, combine hot sauce and butter.
6. Dip chicken strips into mixture , coating both sides.
7. Place chicken in the center of each tortilla . Layer with lettuce, cheese and tomatoes; drizzle with salad dressing.
8. Bring up sides of tortillas; secure with toothpick if desired.
9. Eat and enjoy!

flour, salt, pepper, buttermilk, chicken, vegetable oil, hot sauce, butter, tortillas, shredded lettuce, cheddar cheese, tomatoes, bleu cheese salad dressing

Taken from www.food.com/recipe/buffalo-chicken-wraps-222400 (may not work)