Ingredients
1 cup all-purpose flour1 teaspoon salt1/4 teaspoon pepper1/2 cup buttermilk4 boneless skinless chicken breast halves (4 ounces each)1 cup canola oil1/2 cup hot pepper sauce1/4 cup butter, melted4 spinach tortillas (10 inches)1 cup shredded lettuce1 cup shredded cheddar cheese2/3 cup chopped tomatoes1/2 cup blue cheese salad dressing
Preparation
In a shallow bowl, combine the flour, salt and pepper. Place buttermilk in another shallow bowl. Dip chicken in buttermilk, then roll in flour mixture.
In a large skillet, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170°. Drain on paper towels; cut into strips.
In a small bowl, combine hot pepper sauce and butter. Dip chicken strips into mixture, coating both sides. Place chicken in the center of each tortilla. Layer with lettuce, cheese and tomatoes; drizzle with salad dressing. Fold ends of each tortilla over filling; secure with toothpicks if desired.
