These one of those things that I want each and every one of you to try, because it is that good. If you hesitate, I want to show up at your door with a plate of them and force feed you...kidding....or am I?!
Slap yourself silly-simple to put together and versatile as well. We have enjoyed them as a wrap/taco meal, we have enjoyed them without any toppings or wraps with a side of mac and cheese, and we have enjoyed them on top of a salad. However you like it, they completely have rocked my little-ol-world!
Sticky Chicken Finger Wraps
Recipe Course: Life as a Lofthouse
- 6 tablespoons Franks Original Hot Sauce. It has to be Franks. On another note, please don't worry about this being too spicy. It isn't. My kiddos were able to eat it, yet it had enough kick for the adults. I highly suggest you try it as written before you make any adjustments.
- 3/4 cup Brown Sugar
- 4 TBSP water
- 8 fully cooked Breaded Chicken Fingers. You can get these from your grocery store deli, or buy them frozen. If using frozen, just make sure to bake them up before you start. I like the frozen Chicken Strips you buy at Trader Joe's and the one's at Costco.
- 4 Flour Tortillas, burrito size. I used Whole Wheat.
- Shredded Cheese. I use a Cheddar/Monterey Jack blend
- Chopped Tomatoes
- Shredded lettuce
- Ranch Salad Dressing
In a medium saucepan heat the hot sauce, brown sugar and water over medium heat until sugar is dissolved and sauce is heated thoroughly. About 5 minutes.
Place cooked chicken fingers in a large Tupperware. Pour in the sauce. Seal shut with the lid and shake to coat all chicken fingers with the sauce.
Place one to two sauce-coated chicken fingers onto the tortilla. Add desired amount of cheese, lettuce and tomato. Drizzle a little bit of ranch on top, and Viola! Perfection!
This recipe has been linked at:
Simply Sweet Home
This Chick Cooks
Eat at Home