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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 Sunflower Supper Club: Weekend Potluck,
Rattlebridge Farm: Foodie Friday,
Spatulas On Parade: Foodie Friends

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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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