8 servings
1 ½ pounds chicken tenderloins
1 cup buffalo wing sauce, divided
8 lettuce leaves
8 flour tortillas (10inches), warmed
16 bacon strips, cooked
1 small green pepper, cut into strips
½ cup ranch dressing
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1. In a large skillet, bring chicken and ½ cup buffalo wing sauce to a boil. Reduce heat; cover and simmer for 10-12 minutes or until meat is no longer pink. Remove from the heat; cool slightly. Shred chicken with two forks.
2. Place a lettuce leaf on each tortilla; spoon about ½ cup chicken mixture down the center. Top with bacon and green pepper. Drizzle with ranch dressing and remaining buffalo wing sauce; roll up.
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