Grilled Buffalo Chicken Wraps
By: Martha Ruch Ulfelder
Published: Friday, February 19, 2010 - 9:06am

Ingredients




1 pound chicken tenderloins
Montreal Chicken Seasoning

1 teaspoon canola oil
2 teaspoons Frank's hot sauce
4 flour tortillas
4 slices prosciutto (optional)
1/2 cup crumbled blue cheese

Preparation

1 Heat a large nonstick skillet over medium-high heat. 2 Sprinkle the chicken tenderloins with the Montreal Chicken Seasoning. 3 Add oil to the skillet and cook the chicken for about 3 minutes per side, or until done. 4 Remove the chicken from the pan and slice lengthwise. 5 Place chicken in a bowl and toss with hot sauce. 6 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. 7 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.

About


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.