Buffalo Chicken Wraps

Directions

1. In a shallow bowl, combine the flour, salt and pepper. Place buttermilk in another shallow bowl. Dip chicken in buttermilk, then roll in flour mixture.
2. In a large skillet, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170°. Drain on paper towels; cut into strips.
3. In a small bowl, combine hot pepper sauce and butter. Dip chicken strips into mixture, coating both sides. Place chicken in the center of each tortilla. Layer with lettuce, cheese and tomatoes; drizzle with salad dressing. Fold ends of each tortilla over filling; secure with toothpicks if desired.