cup Frank's® RedHot® Original Cayenne Pepper Sauce, divided
4
boneless skinless chicken breast halves
1/4
cup blue cheese salad dressing
1
cup shredded lettuce
1
cup (4 ounces) shredded Monterey Jack cheese
4
(10-inch) flour tortillas, heated
Prep Time
10 minutes
Cook Time
10 minutes
1. Combine 1/3 cup Frank's RedHot Sauce and 1 tablespoon oil in resealable plastic food storage bag. Add chicken. Seal bag; toss to coat evenly. Marinate in refrigerator 30 minutes or overnight.
2. Broil or grill chicken 10 to 15 minutes or until no longer pink in center. Slice chicken into long thin strips. In bowl, toss chicken with remaining 1/3 cupFrank's RedHot Sauce and dressing.
3. Arrange chicken, lettuce and cheese down center of tortillas, dividing evenly. Fold bottom third of each tortilla over filling; fold sides towards center. Tightly roll up to secure filling. Cut in half to serve.
Buffalo-Style Wraps
