Buffalo Chicken Strip Wrap with Creamy Blue Cheese Sauce

I started making these wraps during the time my sister and I catered lunch around town. 
It was a huge hit and I still make it for my family today. Super easy and they love it.

Linked with Weekend Potluck.

Buffalo Chicken Strip Wrap

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 lettuce
Onion, halved and thinly sliced

Creamy Blue Cheese Sauce

1/2 cup mayonnaise, I use light
1/2 cup blue cheese dressing
1/4 tsp garlic powder
Squirt of fresh lime juice
Pinch 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.

Stir together sauce ingredients and refrigerate until ready to use.

Heat oven to 400*

Cook strips on a baking sheet with a rack 12-15 minutes turning half way through until done.

Heat up wraps in a skillet or place wraps in a clean kitchen towel and microwave 15-20 seconds, or until soft and warm.

To serve, spread wrap liberally with blue cheese sauce. Place 2-3 strips of chicken on wrap and top with lettuce and onion. Fold and enjoy.

NOTE: I like to use "Kangaroo" White Greek Pita Flatbread. 

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