Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 1 teaspoon salt

  3. 1/4 teaspoon pepper

  4. 1/2 cup buttermilk

  5. 4 boneless skinless chicken breast halves (4 ounces each )

  6. 1 cup canola oil

  7. 1/2 cup hot pepper sauce

  8. 1/4 cup butter, melted

  9. 4 spinach tortillas (10 inches)

  10. 1 cup shredded lettuce

  11. 1 cup (4 ounces) shredded cheddar cheese

  12. 2/3 cup chopped tomatoes

  13. 1/2 cup blue cheese salad dressing

Instructions Jump to Ingredients ↑

  1. 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 meat 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 the lettuce, cheese and tomatoes; drizzle with salad dressing. Bring up sides of tortillas; secure with toothpicks if desired. Yield: 4 servings.


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