Kickin’ Chicken is certainly one of the most popular and talked about lunches at Mercy. This is a buffalo chicken wrap that can also be served as a salad. Many Mercy students anticipate the day this spicy and delicious meal will be served. Chef Mike shares the details of the recipe and we discover it is much easier to prepare than expected.

Ingredients:
Chopped romaine
Shredded cheddar
Diced tomatoes
Breaded Chicken Patty
White, wheat, or spinach tortilla wrap
Buffalo style sauce
Homemade ranch dressing

Buffalo sauce (for chicken):
1/4 cup of hot sauce
2/3 tablespoons of butter
•Mix ingredients well in a bowl.

Ranch Dressing:
1 cup of buttermilk
1 cup of mayonnaise
3 tablespoons Hidden Valley Seasoning Mix
• Mix ingredients well in a bowl. Cover and refrigerate the mixture. Chill for 30 minutes to thicken and mix before serving. (Stays fresh for 3-4 weeks)

Directions
Heat oil in a deep-fryer or large saucepan to 375 degrees F. Deep fry
breaded chicken patty until it is fully cooked. Take chicken out of the fryer (or saucepan) and place it onto a cutting board. Cut the chicken into vertical strips. Next, toss chicken in a bowl until the chicken is completely tossed in buffalo sauce. Now, grab the tortilla of your choice and add your desired amount of buffalo style chicken, tomato, lettuce, and shredded cheddar. Top it all off with the delicious homemade ranch dressing. Wrap the tortilla. Enjoy!!