Grilled Buffalo Chicken Wraps

Ingredients:

For the chicken:

• 2 pounds boneless, skinless chicken thighs
• 1/2 cup Frank's Hot Wings Sauce
• 1 1/2 tablespoons olive oil
• 2 tablespoons honey
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper

For the wraps:

• 6 large tortillas
• 6 large lettuce leaves (I used bib lettuce)
• 1-2 large avocados, mashed
• 4 ounces blue cheese, crumbled
• 1/2 cup matchstick carrots

Optional additions:

• 1/4 cup chopped cilantro
• 1/4 cup chopped red onion
• 1/4 cup crumbled feta cheese

Instructions:

1. Marinate chicken: Place chicken in a ziplock bag. Combine marinade ingredients, reserving 1/4 cup for brushing. Pour remaining marinade over chicken. Marinate for at least two hours or overnight.
2. Grill chicken: Preheat grill. Grill chicken until internal temperature reaches 160-165°F. Remove and let rest for 10 minutes. Slice chicken into strips and brush with reserved marinade.
3. Assemble wraps: Place lettuce leaves on tortillas. Add chicken, avocado, blue cheese, matchstick carrots, and optional additions. Fold bottoms and sides, then flip over.
4. Brown wraps: Heat a cast iron skillet over medium heat. Add a drizzle of olive oil and place wraps in the pan seam side down, two at a time. Brown both sides.
5. Serve: Enjoy with sliced carrots and other sides of your choice.

Optional additions:

• For extra flavor: Add chopped cilantro, red onion, or crumbled feta cheese to the wraps.
• For a spicier kick: Add a pinch of cayenne pepper or red pepper flakes to the marinade.
• For a tangier taste: Add a tablespoon of lemon juice or lime juice to the marinade.
• For a creamier sauce: Add a dollop of Greek yogurt or ranch dressing to the wraps.

Enjoy your delicious Grilled Chicken Wraps!