Buffalo Chicken Wrap

Ingredients

• For the Fried Chicken Tenders
• canola oil for frying
• 1 cup all-purpose flour
• 1/4 teaspoon black pepper
• 1 teaspoon salt
• 1/2 cup buttermilk
• 8 chicken tenders
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• For the Wraps:
• 1/4 cup Franks Red Hot sauce
• 1/4 cup butter
• four 12" wraps
• 1/2 head romaine lettuce, roughly chopped
• 1 cup blue cheese, crumbled
• 1 tomato, stemmed, seeded, and chopped

Directions

1. Pour enough oil into a Dutch oven so it reaches halfway up the sides. Clip on a deep-fry thermometer and set the heat to medium-high. Warm the oil to 350 degrees F. While it heats, stir together the flour, black pepper, and salt in a shallow bowl. Put the buttermilk in another bowl, then drop the chicken tenders into it. With tongs, lift 1 tender from the buttermilk and pause over the bowl so the extra drips off. Move that tender into the seasoned flour and turn it until covered. Continue until every tender has been coated.
2. Once the oil reaches temperature, add the tenders if they fit in 1 layer, and fry until they turn golden brown, about 5 minutes. Move the cooked tenders to paper towels to drain. Fry any remaining tenders the same way, then turn off the heat.
3. For the wraps, set the butter in a small saucepan over low heat until melted. Stir in the Franks hot sauce until the mixture is smooth. Pour the sauce into a large bowl, add the fried chicken tenders, and toss until coated.
4. Warm a large cast-iron skillet on medium heat. Lay in 1 wrap, warming it for a few seconds per side. Do the same with the rest of the wraps.
5. Lay out 1 wrap and top it with 2 sauced fried chicken tenders, a handful of romaine, 1/4 cup blue cheese, and 1/4 of the chopped tomato. Roll it burrito-style, then slice it crosswise in half. Assemble the remaining wraps the same way.