Well, they’ve got a point there.
I adore Buffalo anything. If you search ‘Buffalo’ here on I Sing In The Kitchen, 20 results come up for everything from chicken, to mac and cheese, to dips, to soups to even cupcakes.
Not long ago I shared this recipe for Slow Cooker Buffalo Chicken Wraps. Really easy and wonderful.
Today’s wraps use ready made breaded chicken strips. They bake up crisp and make a lovely contrast to the creamy buffalo sauce, cool lettuce, and sharp cheddar cheese. I used some flavored tortillas to up the flavor ante. So good.
8 frozen breaded chicken breast strips or about 3/4 lb chicken nuggets
1/4 cup mayonnaise
1 Tbs hot pepper sauce or Buffalo wing sauce
2 cups shredded lettuce (I used Romaine with a bit of arugula to give some extra peppery bite)
4 (8 inch) flour tortillas (I used sun-dried tomato flavored)
1 large tomato, chopped
1 cup shredded sharp cheddar cheese
1. Bake chicken as directed on package.
2. Meanwhile, mix mayonnaise and hot pepper sauce until blended.
3. Place lettuce down centers of tortillas; top with chicken, tomatoes and cheese.
4. Drizzle with mayonnaise mixture; roll up and serve.
Recipe slightly adapted from KraftRecipes.com
If there is anything I adore more than Buffalo style food, it is FRIDAY. I’ve had a long and particularly busy week, so I am looking forward to a relaxing night with my boys and some good music.
This cracking tune from Virgin Of The Birds is definitely on my playlist. That guitar, that voice, those lyrics.
“Because you love me more we were withering”