Ingredients
1-1/2 pounds chicken tenderloins
1 cup buffalo wing sauce, divided
8 lettuce leaves
8 flour tortillas (10 inches), warmed
16 bacon strips, cooked
1 small green pepper, cut into strips
1/2 cup ranch salad dressing
Preparation
In a large skillet, bring chicken and 1/2 cup buffalo wing sauce to a boil. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear. Remove from the heat; cool slightly. Shred chicken with two forks.
Place a lettuce leaf on each tortilla; spoon about 1/2 cup chicken mixture down the center. Top with bacon and green pepper. Drizzle with ranch dressing and remaining buffalo wing sauce; roll up.
