Buffalo Chicken Wraps
12 Oz. bottle of Crystal Hot Sauce
4 Oz. stick of salted butter
1 Tsp. garlic powder
3 Tsps. extra virgin olive oil
2 Lbs. skinless boneless chicken breasts, sliced
1 Tsp. pepper
8 10-inch flour tortillas
4 Cups shredded lettuce
2 Stalks of celery, diced
12 Oz. bottle of Marie's Chunky Blue Cheese Dressing
In a small sauce pan pour in the entire bottle of Crystal Hot Sauce. On low heat add the stick of butter and garlic powder. Stir over heat until the entire stick is melted. Do not boil. When the butter is melted, remove from heat.
In a large skillet over medium heat, add the olive oil and chicken strips, cook and stir until the chicken is no longer pink in the center and the juices are clear. Salt and pepper to taste. Pour the hot sauce over the cooked chicken and stir to coat all the strips.
Lay out the eight tortillas on a flat surface. Place lettuce, celery and Marie's Chunky Blue Cheese Dressing in layers. Add the coated chicken strips and fold in tow ends of the tortilla on top and roll the wrap burrito-style. Serve on plates; they can get a little messy.