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Baked Buffalo Chicken

May 1, 2010

This recipe started off as a way to make Buffalo Wings without a lot of fat. Finding myself without wings one night and wanting buffalo wings, I decided to try it with boneless chicken breasts and make wraps out of them. So, here is what I did to create these delicious wraps!

4 or 5 large boneless chicken breasts

3 tablespoons cooking oil

4 garlic cloves, chopped

1 3/4 teaspoons salt

1 1/2 teaspoons cayenne

2/3 cup mayonnaise

1/3 cup sour cream

1/4 pound blue cheese, crumbled (about 1 cup)

2 scallions including green tops, chopped

5 teaspoons vinegar

1/4 teaspoon fresh-ground black pepper

1/4 cup ketchup

1 tablespoon Tabasco sauce

3 tablespoons Frank’s RedHot Wings sauce

4 tablespoons melted butter

1. Heat the oven to 425*F. In a large bowl, combine the chicken, oil, garlic, 1 1/2 teaspoons salt, and the cayenne. Place the chicken in a baking pan. Bake until done..about 25 minutes.

2. While the chicken is baking, in a medium glass or stainless-steel bowl, combine the mayonnaise, sour cream, blue cheese, scallions, 1 teaspoon vinegar, and the remaining 1/4 teaspoon salt and the black pepper.

3. In a large bowl, combine the ketchup, the remaining 4 teaspoons vinegar, the Tabasco and the Frank’s RedHot sauce and the melted butter. Add the chicken and toss to coat.

4. Lay out tortilla shell and spread the blue cheese on thinly. Slice a chicken breast and place on top of tortilla and blue cheese. Top with lettuce, tomato, and shredded cheddar cheese. Fold and enjoy!

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