Ingredients
- 1 1/2 pounds frozen breaded chicken breast tenders
- 1/3 cup hot sauce
- 2 tablespoons unsalted butter, melted
- 1 tablespoon brown sugar
- 2 teaspoons cider vinegar
- 1 romaine lettuce heart, chopped
- 1 tomato, chopped
- 1 carrot, grated
- 1/2 cup Ranch or blue cheese dressing
- 4 (10-inch) flour tortillas
Instructions
- Cook the chicken and slice into more narrow strips, if desired.
- In a large bowl, whisk together the hot sauce, melted butter, brown sugar, and cider vinegar. Add the prepared chicken to the sauce and toss to coat.
- In a separate large bowl, toss the chopped romaine, tomato, and grated carrot with the Ranch or blue cheese dressing.
- Microwave the tortillas until hot, about 30 seconds. Roll up chicken and salad inside hot tortillas. Serve.
Notes
I often sub a store-bought bag of romaine salad for the chopped romaine and carrot.