Recipe: Spicy Buffalo Chicken Wraps and Buffalo Chicken Rolls

The Grand Lux Cafe's recipe is not on the Internet. Perhaps you could experiment with these recipes? Good luck and please share your results with us.

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SPICY BUFFALO CHICKEN WRAPS
Source: Light & Tasty
Servings: 2

"This recipe has a real kick and is one of my husband's favorites," writes Jennifer Beck from Rio Rancho, New Mexico. "It's ready in a flash, is easily doubled and the closest thing to restaurant buffalo wings I've ever tasted in a 'light' version."

1/2 pound boneless skinless chicken breasts, cubed
1/2 teaspoon canola oil
2 tablespoons Louisiana-style hot sauce
1 cup shredded lettuce
2 flour tortillas (6 inches), warmed
2 teaspoons prepared reduced-fat ranch salad dressing
2 tablespoons crumbled blue cheese*

In a nonstick skillet coated with cooking spray, cook chicken in oil for 6 minutes; drain. Stir in hot sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until sauce is thickened and chicken juices run clear.

Place lettuce on tortillas; drizzle with ranch dressing. Top with chicken mixture and blue cheese; roll up.

*TASTY TIP: If you don't like blue cheese, Jennifer Beck suggests substituting reduced-fat cheddar.

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BUFFALO CHICKEN ROLLS /b>
Source: DANDSPARKER / allrecipes
Yields: 4 servings

"Delicious chicken breasts marinated in hot sauce and filled with shredded Provolone cheese. Serve with Ranch or blue cheese dressing! Blue cheese lovers may substitute blue cheese for the Provolone."

4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
4 tablespoons butter, melted
1/2 cup hot sauce
1/2 cup shredded provolone cheese, divided use

In a small bowl, stir together the melted butter and hot sauce. Place chicken breasts in a glass bowl, and pour the sauce over. Turn to coat, cover and refrigerate for 15 to 20 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Remove chicken breasts from the hot sauce, and place 1 tablespoon of cheese in the center of each one. Roll up, and secure with a toothpick. Repeat with remaining breasts, and place them seam side down in a glass baking dish.

Cover the dish, and bake for 30 minutes, or until chicken is fork tender. Increase the temperature of the oven to 450 degrees, and place the chicken 8 inches from the heat. Uncover, and bake for 5 minutes, until browned.

Garnish with remaining shredded cheese, remove toothpicks, and serve with ranch or blue cheese dressing.