Ingredients:
1 1/2 lbs chicken breasts - cut into small thin strips
1/2 cup buffalo sauce
2 cups breadcrumbs
bibb or butter lettuce
1 cup cooked quinoa
diced tomatoes
diced avocado
blue cheese or ranch dressing
Preheat oven to 375 and lightly grease or line a baking pan with foil or parchment paper.
Toss the chicken in the buffalo sauce, cover and refrigerate for 30 minutes (or at least let set for 10).
Place the breadcrumbs in a dish and coat each piece of chicken evenly - arrange on prepared baking sheet.
Bake for 30 minutes.
To assemble the wraps I filled each lettuce leaf with quinoa, avocado and tomato and topped with cooked chicken and some blue cheese (crumbles or dressing).
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