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Frank's® RedHot®



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Servings: 4


  • 1 lb. Chicken breast halves, boneless, skinless
  • 1 1/2 cups FRANK'S® RedHot® Buffalo Sandwich Sauce
  • 2 each Red or green bell peppers, sliced lengthwise into quarters
  • 1 each Onion, large, thickly sliced
  • 4 tbsp. FRANK'S® RedHot® Buffalo Sandwich Sauce
  • 3 oz. Cream cheese, softened
  • 8 each Flour tortillas, 10 inch, heated


  • 2. Toss peppers and onions with 1/2 cup Buffalo Wing Sauce; set aside.
  • 3. Grill chicken and vegetables over medium-high heat until chicken is no longer pink in center and vegetables are crisp-tender. Turn and baste occasionally with 1/2 cup Buffalo Wing Sauce. Cool slightly.
  • 4. Cut up chicken and vegetables into bite-size pieces. Toss chicken and vegetables with 2 tablespoons Buffalo Wing Sauce.
  • 5. Beat 2 tablespoons Buffalo Wing Sauce into cream cheese. Spread cream cheese mixture on flour tortillas, dividing evenly.
  • 6. Distribute chicken and vegetables evenly on tortillas. Roll up. Serve while warm.
  • 1. Pour 1/2 cup Buffalo Wing Sauce over chicken. Cover and marinate under refrigeration for 3 hours. <br>