Ingredients
- 2 ea Chicken Breasts about 1.5 lbs total
- 1/2 cup Buffalo Sauce
- 1 cup Panko Crumbs More or less depending on how much is needed
- 1 ea Heart of Romaine Broken into individual wraps
- 1 tbs Butter
- 1 ea Blue Cheese Optional – Crumbled
- 1 ea Ranch Dressing Optional
- 1 ea Tomato Optional – Diced
- 1 ea Celery Optional – Chopped
- 1 ea Chives Optional – Chopped
Instructions
- Gather your ingredients. You'll note I made half of this batch with a medium sauce and half with a hot sauce. Set oven for 400 degrees.
- Cut the chicken into small, bite sized pieces.
- Warm the hot sauce and melt butter in a small pot. Stir. Turn off heat.
- Add the chicken and ensure it is well coated in sauce.
- In small bathes, roll the chicken in the panko. Place onto a baking sheet.
- Bake in over for 20 minutes.
- If desired, add a little hot sauce to a bowl. Add chicken, cover, and shake. This will give your chicken quite a bit more of the hot sauce flavoring.
- Make your wrap and enjoy!
Notes
- If breaded chicken isn’t your thing or this dish simply needs to be healthier, try smoking and shredding a chicken. Then toss that with the hot sauce and serve.
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