Friday's Fave Foods***Buffalo Chicken Wraps

I have been under the gun at work for the last couple of weeks, creating menus for 2 of the restaurants I manage on campus. One menu is fairly easy, the other is a new concept. New concepts are difficult to create. A big gamble, trying to figure out what the customers are going to like.

But now that I have made my final discisions and presented them to the powers that be, I feel better. The new concept is an express menu featuring gourmet cold sandwiches on the go. You know, grab it and go. Harder than it sounds to create...sandwiches are big these days, but most of them are hot.

Here is one that I'm using. This is not the exact recipe, as that would be sharing intellectual property, which would be a big no-no. But....very similar. I have sold a version of this sandwich as a special for years and it has been very successful.

You can make some of the ingredients ahead of time and refrigerate, so you do not have to slave away in a hot kitchen. To me, the key ingredient is the hot sauce. I toss the chicken in it, let it marinate a bit. YUM!



Buffalo Chicken Wraps
Ingredients:
1 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup buttermilk
4 boneless skinless chicken breast halves
1 cup vegetable oil
1/2 cup hot pepper sauce
1/4 cup butter, melted
4 spinach tortillas (10 inches)
1 cup shredded lettuce
1 cup (4 ounces) shredded cheddar cheese
2/3 cup chopped tomatoes
1/2 cup blue cheese salad dressing

Directions: 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 8-10 minutes or until juices run clear. Drain on paper towels; cut into strips. In a bowl, combine the 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. Bring up sides of tortillas; secure with toothpicks if desired. Yield: 4 servings.