1 tbsp Frank’s Redhot Cheesy Buffalo Seasoning, Plus Extra for Dusting
Salt, To Taste
Oil, For Frying
Assembly | Serves 4
4 Flour Tortillas, Large (10-Inch)
3/4 cup Romaine Lettuce, Shredded
1 Tomato, Small, Sliced
1/2 cup Cheddar Cheese, Shredded
Procedure
Cheesy Buffalo Aioli
Combine mayonnaise, sour cream, lemon juice and Cheesy Buffalo Seasoning. Hold cold for service.
Chicken Tenders
Combine buttermilk and 1/4 cup Cheesy Buffalo Seasoning in a bowl, add chicken tenders and allow to marinade for at least 2 hours or overnight.
In a separate bowl, combine flour, panko, 1 tablespoon Cheesy Buffalo Seasoning and a pinch of salt. Remove chicken from marinade and discard liquid.
Dredge each tender in the flour mix, coating well and removing excess flour. Fry at 350°F for 4-5 minutes or until an internal temperature of 165°F is reached and the tenders are golden brown. Dust with additional Cheesy Buffalo Seasoning. Hold hot for service.
Assembly
For each serving, warm tortilla, spread a generous layer of Cheesy Buffalo Aioli on top. Layer with lettuce, tomato slices, two to three chicken tenders and 1/ 8 cup shredded Cheddar cheese. Roll tightly.
Toast wrap, seam-side down, in dry skillet for 1 to 2 minutes. Serve warm with extra aioli for dipping.
