In a bowl combine pickled red onions, cherry tomatoes, ground black pepper, chives and unfiltered extra virgin olive oil. Cover and refrigerate overnight for service.
In a bowl whisk together mayonnaise, chipotle puree and green onions. Refrigerate covered for service.
Warm oil in deep fryer to 350°F.
Whisk together one cup of water with half a cup of breading to make batter.
Place breading in pan for coating chicken.
Pound chicken breast with a meat mallet.
Place chicken in batter to marinade for an hour.
In a sauce pan over medium heat melt butter and whisk in buffalo sauce. Remove from heat for service.
Remove chicken from batter and dip in dry breading mix to coat evenly. Cook in deep fryer to an internal temperature of 165°F. Remove from oil and drain on towel to remove excess oil.
Toss cooked chicken in butter-based buffalo sauce. Then cut into strips.
Lightly spread chipotle mayonnaise on tortilla. On one end of the spinach tortilla place a portion of coleslaw then top with coated strips of breaded chicken. Drizzle chicken with our hot honey. Sprinkle with cheddar cheese.
Using a slotted spoon top the chicken with tomato relish then fold sides in and tightly roll the tortilla into a tube.
Cut on bias and place one half down and on an angle place the other half.
Cook fries in oil for 3-5 minutes until golden brown. Remove from oil and drain on towel to remove excess oil then arrange on plate with wrap and serve.
Ingredients
1 ea. Heritage Ovens® Spinach tortilla, 12 in.
1/4 cup West Creek® Cheese, Cheddar, Sharp , shredded
1 ea. West Creek® Chicken, Breast(s), 5 oz. single lobe, boneless, skinless
