Buffalo Chicken Wraps

• 2 teaspoons Canola Oil
• 12 ounces, weight Boneless, Skinless Chicken Breasts
• 1 dash Salt
• 1 dash Pepper
• 13 cups Flour (for Dredging)
• 3 leaves Organic Romain Lettuce, Shredded
• 1 Organic Carrot, Diced
• 3 Tablespoons Buffalo Wing Sauce (I Like Ott's)
• 4 Whole-wheat Tortillas
• Blue Cheese Dressing

1. Preheat the oven to 425 degrees F. Heat a non-stick skillet over medium-high heat.
2. Drizzle canola oil around the pan.
3. While the pan heats up, take your boneless skinless chicken breast and cut it into strips.
4. I recommend cutting diagonally so the strips are not too long.
5. Next, salt and pepper the strips and dredge them in flour until lightly coated.
6. Cook the chicken strips in the skillet until they are just barely cooked through and browned on both sides.
7. While your chicken is browning, chop up your vegetables.
8. When your chicken is done, lay the pieces in a medium-sized bowl and toss them with the wing sauce until coated.
9. Put your chicken on a baking sheet and bake them for 10 minutes.
10. When you take the chicken out, the sauce should be baked on, but not completely dried on.
11. There should be some saucy goodness left on the bowl you tossed the chicken in.
12. Give them another shake in the bowl for good measure.
13. Build your wrap, first layering on the chicken, lettuce, carrots, then dressing.

canola oil, weight, salt, pepper, flour, carrot, buffalo wing sauce, cheese dressing

Taken from tastykitchen.com/recipes/main-courses/buffalo-chicken-wraps/ (may not work)