Grilled Buffalo Chicken Wraps

Foodista Cookbook Entry

Category: Main Dishes | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


1 pound chicken tenderloins
Montreal Chicken Seasoning
1 teaspoon canola oil
2 teaspoons Frank's hot sauce
4 slices prosciutto (optional)


Heat a large nonstick skillet over medium-high heat.
Sprinkle the chicken tenderloins with the Montreal Chicken Seasoning.
Add oil to the skillet and cook the chicken for about 3 minutes per side, or until done.
Remove the chicken from the pan and slice lengthwise.
Place chicken in a bowl and toss with hot sauce.
For each wrap, place a slice of prosciutto on the tortilla. Then lay a couple of pieces of the chicken on top of the prosciutto. Sprinkle with some blue cheese. Roll up.
Place the wraps on hot panini press and grill for a minute, or until grill marks appear and cheese begins to melt. Slice in half and serve with a side salad or some carrots and celery sticks with Ranch dip.




Ohhh la la, these were yummy; so yummy that Hubby was confused: "These taste so good, they must be bad for you, but they're not, right?" Right.

Because I used skinless chicken tenders, which I sauteed and tossed with hot sauce, we forfeited the calories that are usually associated with deep-fried chicken wings, but got all the flavor.

I had intended to stuff the wraps with shredded lettuce, chopped tomatoes and shredded carrots and serve them at room temperature, but I knew hubby and son would like them better if I 86ed the veggies and served them hot. So I heated up the panini press and the "Grilled" Buffalo Chicken Wrap was born.


4 wraps


Friday, February 19, 2010 - 9:06am

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