Those of you that know me, know that I love all things buffalo. I crave it constantly. I think if my stomach would allow it, I'd eat it at every meal. The other teachers at school make fun of me because I add hot sauce to everything. Maybe it's those cajun roots that are deep inside of me. Whatever the reason, this is a good recipe. I found it in an old Taste of Home Magazine and it is now at the top of my list. It actually wan't too spicy. My 7 year old is following in my footsteps and she even liked it. However, if you're kids are not as brave as mine, you could easily leave a few of the chicken strips out after frying them and just not dip them in the buffalo sauce. Theirs would be just plain chicken wraps. And that's ok, too. But buffalo style sure is good!
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), cut into strips
1 cup canola oil
1/2 cup hot pepper sauce
1/4 cup butter, melted
4 spinach tortillas (10 inches)--I actually used Mission Brand Jalepeno-Cheddar Wraps
1 cup shredded lettuce
1 cup (4 ounces) 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 meat thermometer reads 170°. Drain on paper towels.
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 the lettuce, cheese and tomatoes; drizzle with salad dressing. Bring up sides of tortillas; secure with toothpicks if desired. Yield: 4 servings.
