Food For Thought - Buffalo Bills

It's Buffalo, so you just know the Buffalo Wing Sauce is getting broken out a little early in the season.....what you don't see coming is that I'm adding Bacon into the mix....now tell me you're not hungry???

This week's recipe goes out to Rookie Chris Rainey, with the injuries we've got at Running Back I believe Rainey will get an early chance to shine this season, here's hoping he takes advantage of it and proves what a dangerous open field runner he can be!!

Rainey's Sizzling Buffalo Chicken Wraps!

Ingredients
  • 1 pound thin-sliced bacon
  • 2 tablespoons bacon drippings
  • 3 pounds skinless, boneless [URL="http://www.planetsteelers.com/forums/#"]chickenbreast[/URL] halves, cut into bite size pieces
  • 1/4 cup Buffalo wing sauce (I'll be using Frank's).
  • 2 tablespoons butter, melted
  • 12 (10 inch) [URL="http://www.planetsteelers.com/forums/#"]flour[/URL] tortillas
  • 1 cup diced fresh [URL="http://www.planetsteelers.com/forums/#"]tomato[/URL]
  • 3/4 cup ranch dressing, divided


Directions

  1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 15 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble when cool.
  2. Drain off all but 2 tablespoons of the bacon drippings, and cook and stir the chicken breast chunks until browned, about 10 minutes. Cover the skillet and allow chicken to continue cooking until no longer pink inside and the juices run clear, about 10 more minutes. Stir in the Buffalo sauce and melted butter until chicken is thoroughly coated. Stir in the crumbled bacon. Keep the mixture warm.
  3. Heat the tortillas, one at a time, in a large ungreased skillet over medium heat until they begin to form air bubbles and small brown spots. Fill each each warmed tortilla with about 1/3 cup of the chicken filling and a tablespoon or so of tomatoes; sprinkle the tomatoes with 1 tablespoon of ranch dressing. Wrap the tortilla around the filling; serve warm.