Buffalo Chicken Wraps with Justin's Honey

Ingredients

• Sauce:
• ¼ cup whiskey (such as Jack Daniel's® Tennessee Honey)
• ¼ cup packed brown sugar
• 2 tablespoons hot pepper sauce (such as Frank's RedHot®)
• 2 tablespoons butter
• 1 tablespoon white vinegar
• ½ teaspoon cayenne pepper
• ¼ teaspoon red pepper flakes
• ¼ teaspoon garlic powder
• Wraps:
• 1 tablespoon olive oil
• 1 pound skinless, boneless chicken breast halves
• 4 (6 inch) flour tortillas
• 8 slices provolone cheese

Step 1

In a medium saucepan over medium heat, combine the whiskey, brown sugar, ketchup, hot sauce, butter, vinegar, cayenne, red pepper flakes, and garlic powder. Stir occasionally and let it cook until it starts bubbling, about 5 minutes. Then, turn the heat down to low and let the sauce simmer gently until it thickens up like syrup, around 15 more minutes. Take it off the heat and let it cool for a bit.

Step 2

Heat some olive oil in a large skillet over medium. Add the chicken breasts and cook them, flipping now and then, until they’re cooked through and no longer pink inside—this usually takes about 10 minutes. You can check with a thermometer to be sure it hits 165°F.

Step 3

Once cooked, transfer the chicken to a cutting board and shred it using two forks. Toss out any oil left in the skillet, but don’t clean it. Put the shredded chicken back in the skillet over low heat, pour the sauce over, and stir to coat everything well. Let it cook for a minute or two so the sauce sticks nicely to the chicken.

Step 4

Now, warm a clean skillet over low heat. Toast a tortilla for about a minute until it’s warm, then flip it over. Place two slices of provolone on the warmed side and cook until the cheese just starts to melt, about another minute. Spoon a quarter of the saucy chicken onto the tortilla, then wrap it up. Keep going with the rest of the tortillas, cheese, and chicken until you’ve made four wraps. Enjoy!