boneless skinless chicken breast, cut into bite-size pieces
½ cup buffalo sauce
2 cups plain panko bread crumbs
¼ – ½ cup buffalo sauce
4-6 large soft leaves of lettuce
1 cup cooked quinoa
½ cup each diced tomatoes and avocado
blue cheese (or ranch) dressing & scallions to garnish
Preheat oven to 375 and lightly grease a baking sheet. Toss the chicken in the ½ cup buffalo sauce, cover, and refrigerate for at least 30 minutes. Pour the breadcrumbs into a shallow dish. Coat each chicken piece evenly and place them on the prepared baking sheet. Bake for 30 minutes. To assemble the wraps, fill each leaf of lettuce with quinoa, tomatoes, and avocado. Top with the crispy baked buffalo chicken, drizzle with the blue cheese, and sprinkle with the green onions.

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