1 pound chicken tenders

2 Tablespoons olive oil

1/2 cup hot sauce. I like Frank's Hot Sauce, but you can use any

1/2 teaspoon paprika

1/2 teaspoon garlic powder

pinch of salt

Flour tortillas

1/2 cup Blue cheese or Ranch dressing (See my Ranch Dressing recipe here. To make it into blue cheese dressing, throw in some blue cheese crumbles to that recipe.)

2 cups Romaine lettuces, chopped

1/2 cup carrot, shredded

1/2 avocado, sliced

1/2 cup shredded cheddar cheese

In a small bowl, whisk together olive oil, hot sauce, paprika, garlic powder and salt. Add chicken and allow to marinate for at least 10 minutes (or up to 24 hours).

In a large non-stick skillet over medium-high heat, add the chicken strips. Cook until no longer pink, about 4-5 minutes.

Meanwhile, place tortillas on a plate and spread with a thin layer of bleu cheese or ranch dressing. Layer with lettuce, carrots, avocado, and cheese.

Note: For a vegetarian version, use my Buffalo Cauliflower recipe.