Makes

4

Servings

Prep Time

10

Minutes

Cook time

16

Minutes

Ingredients

  • 2/3 cup Frank's® RedHot® Buffalo Wings Sauce, divided
  • 4 boneless skinless chicken breasts
  • 2 cups cooked Spanish rice
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded lettuce
  • 1/4 cup blue cheese crumbles
  • 4 (10-inch) flour tortillas, warmed
  • Corn & Black Bean Salsa

directions

  1. PLACE chicken and 1/3 cup of the RedHot Buffalo Wing Sauce in large resealable plastic bag. Refrigerate at least 30 minutes or overnight for more flavor. Remove from marinade and discard any remaining marinade in bag.
  2. GRILL chicken 6 to 8 minutes per side or until cooked through. Slice chicken into thin strips; toss with remaining 1/3 cup Buffalo Wings Sauce.
  3. ARRANGE chicken, rice, Monterey Jack cheese, lettuce and blue cheese down center of tortillas, dividing evenly. Top each with about 1/3 cup of the Corn and Black Bean Salsa. Fold top and bottom of each tortilla over filling. Fold sides over tightly to enclose filling. Cut in half to serve.

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