Buffalo Chicken Strip Wraps

I first started making these wraps when I was catering lunches around town.

Really easy to make and delicious.

You could add cheese or any topping that strikes your fancy, but my favorite is just on a warmed up flatbread with blue cheese spread and shredded romaine. And maybe some thinly sliced onions.

Here's all you do.

Put your sliced chicken breast in a bag and throw in your marinade seasonings.

I like to marinate them at least an hour or even overnight.

Make sure not to crowd them on the baking rack. 

Turn half way through cooking process.

Just that easy.

Enjoy!

Linked with Weekend Potluck


Buffalo Chicken Strip Wraps


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

1/2 tsp salt

1/4 tsp pepper

6-7 wraps depending on size

Shredded romaine 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 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.