BUFFALO CHICKEN
STRIP WRAPS
I first started making these "Buffalo Chicken Strip Wraps" when I was catering lunches as "Our Daily Bread", which will be opening as a restaurant soon. Yea!Anyway, they are so yummy,,,and simple to make. You could add cheese or any topping that strikes your fancy, but I enjoy them most, simply on a warmed up flatbread with blue cheese spread and shredded romaine with maybe some thinly sliced onions. For more photos and step-by-step instructions visit my blog at recipesfordivineliving.blogspot.com
INGREDIENTS:
- 4 skinless boneless chicken breasts
- 4 tbsp hot pepper sauce, Frank's recommended
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 2 tsp Worcestershire
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp pepper
- 6-7 wraps depending on size
- shredded lettuce
- onion, halved and thinly sliced
BLUE CHEESE SPREAD
- 1 c. mayonnaise
- 1 c. blue cheese dressing
- garlic powder
- salt and pepper
Cut breast into strips and place into a gallon bag. Add hot pepper sauce, olive oil, vinegar, worcestershire, chili powder, garlic powder, paprika, salt and pepper. Marinate at least 1 hour or up to 24 hours.
Heat oven to 400*
Cook strips on a baking sheet with a rack 12-15 minutes turning half way through until done. Place in a bowl and let rest.
Place wraps in a clean kitchen towel and microwave 15-20 seconds.
To serve: Cover wrap liberally with blue cheese spread. Place 2-3 stips on wrap with lettuce and onion. Fold and enjoy.
NOTE: I like to use "Kangaroo" White Greek Pita Flatbread.
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