Succulent Baked Buffalo Chicken Wraps!

Succulent Baked Buffalo Chicken Wraps

Its the fried version (what I made for his lunch)

These wraps are sure to a hit at any party, dinner, or lunch! I may have a stove, but I love using my NuWave Oven to seal in the juices of the meat making enjoying the wraps all worth the wait!

Ingredients:
2 lbs of Boneless Chicken Tenders
1 cup of your favorite hot sauce ( I used Texas Pete Mild personally)
1 tsp of Garlic powder
1 tsp of salt
1 tsp of pepper
1 tsp of cayenne pepper (optional but that's what I used)
Shredded Lettuce (optional)
Chopped Tomato (optional)
Light Ranch (optional)
Wheat tortillas (warm)

Combine  all of the ingredients (except the tortilla) in a zip lock bag or  boil and allow the mixture to marinate for a minimum of an hour to  overnight. Then place the chicken tender pieces on a greased pan (or on  the 3 in. rack in a NuWave) and bake it in the oven on 325 for 20-25  minutes (10-15 minutes in the NuWave). Once they are done, allow the  chicken to rest so that the chicken can remain moist. In the meantime,  you can chop tomatoes, and lettuce for toppings for the wraps. Assemble the wraps and enjoy!

Tip:  For a little kick, add one tsp of hot sauce for a zingy kick of flavor  in your mouth! This recipe can feed up to 4 people! Bon appetite!

Optional: You can also make it crispy (my boyfriend likes it fried). Just add 2 tbsp of Light Ranch dressing to the marinade and coat the chicken in the following flour mixture:

4 cups of all-purpose flour
1 tbsp of salt and pepper

Coat the marinated chicken in the flour and deep-fry the chicken for 5-10 minutes (depends on the size of the breast, I use the chicken tender cut) and use the same process for the preparing the wraps!