Toss chicken thighs with Olive oil, Smoked paprika, Cayenne pepper, Garlic powder, and Salt.
Spread chicken in a single layer on a baking sheet and bake for 20-25 minutes, or until cooked through.
While chicken is baking, prepare the Sauce: In a small saucepan, combine Frank's RedHot Original Cayenne Pepper Sauce, Butter, White vinegar, and Worcestershire sauce. Heat over low heat until butter is melted and sauce is combined.
Shred baked chicken and add to the Sauce, tossing to coat evenly.
Warm tortillas according to package directions.
Assemble wraps: Spread Blue cheese dressing on each tortilla. Add shredded romaine lettuce, buffalo chicken, and crumbled blue cheese. Wrap tightly and serve.
Ingredients
4
1 lb450 gBoneless skinless chicken thighs
1 tbsp15 mLOlive oil
1 tsp5 mLSmoked paprika
1/2 tsp2.5 mLCayenne pepper
1 tsp5 mLGarlic powder
1/2 tsp2.5 mLSalt
1/2 cup120 mLFrank's RedHot Original Cayenne Pepper Sauce
2 tbsp30 mLButter
1 tbsp15 mLWhite vinegar
1/4 tsp1.25 mLWorcestershire sauce
2 cups200 gShredded romaine lettuce
1/2 cup120 mLBlue cheese dressing
44Large whole wheat tortillas
1/4 cup30 gCrumbled blue cheese
Equipment
Baking sheet
Oven
Skillet
Saucepan
Bowls
Measuring cups and spoons
Instructions
Preheat oven to 400°F (200°C).
Toss chicken thighs with Olive oil, Smoked paprika, Cayenne pepper, Garlic powder, and Salt.
Spread chicken in a single layer on a baking sheet and bake for 20-25 minutes, or until cooked through.
While chicken is baking, prepare the Sauce: In a small saucepan, combine Frank's RedHot Original Cayenne Pepper Sauce, Butter, White vinegar, and Worcestershire sauce. Heat over low heat until butter is melted and sauce is combined.
Shred baked chicken and add to the Sauce, tossing to coat evenly.
Warm tortillas according to package directions.
Assemble wraps: Spread Blue cheese dressing on each tortilla. Add shredded romaine lettuce, buffalo chicken, and crumbled blue cheese. Wrap tightly and serve.
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