Published: by Absolutely Recipes, in the Birds recipes category.
1 cup all-purpose flour
1 TSP salt
1/4 TSP pepper
1/2 cup buttermilk
4 boneless skinless chicken breast halves (4 ounces each)
1 cup canola oil
1/2 cup hot pepper sauce
1/4 cup butter, melted
4 spinach tortillas (10 inches)
1 cup shredded lettuce
1 cup shredded cheddar cheese
2/3 cup chopped tomatoes
1/2 cup blue cheese salad dressing
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 Degrees.
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.
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