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Blue cheese dressing and hot pepper sauce enhance these yummy tortilla wraps. Filled with chicken, cheese, lettuce and tomatoes, they're colorful, fun to eat...and tote-able, too! -Athena Russell Florence, South Carolina
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Originally published as Buffalo Chicken Wraps in Taste of Home February/March 2005, p32
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Nov. 23, 2011 by slosh29
Just a suggestion.I am from the Buffalo area and if you want authentic use Franks hot sauce. It may be regional but its worth it if you can get it. Another good one is Anchor Bar sauce but I do know that is regional.
Reviewed on Aug. 19, 2011 by Michele R
I also cut my chicken into strips before I cooked them. Worked out great. My 16year old son loved it. Its going to be a regular in my house.
Reviewed on Jul. 31, 2011 by angelasandoval
My family loved these! The only thing I would do differently next time is cut the chicken into strips before breading and cooking. Some of the breading peeled off when I sliced the chicken and then more came off while tossing in the buffalo sauce. Also, to us, the shredded cheese was overkill since there was already blue cheese chunks in the dressing.
Reviewed on Mar. 26, 2010 by lnabinger
my husband make this recipe all the time, a classic!!
Reviewed on Oct. 28, 2009 by vewebber58
Delicious! The only thing I did different was to use chicken tenders instead of whole breasts. That way there was no need to slice the breasts into strips after frying. The tenders cooked in three minutes or slightly less.
Reviewed on Mar. 13, 2008 by kimmatthes
This is a really great recipe!
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