Spicy Buffalo Fried Chicken Wraps

• Toss potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast on top rack until browned and cooked through, 20-25 minutes. • Meanwhile, in a medium microwave-safe bowl, combine hot sauce, 1 TBSP water (2 TBSP for 4 servings), a pinch of sugar, and a pinch of salt. • Microwave for 1 minute, then immediately stir in cubed butter until melted. Set aside.

• Reserve 1 TBSP flour (2 TBSP for 4 servings) in a small bowl (you'll use it in the next step). • On a large plate, combine remaining flour, ½ tsp salt (1 tsp for 4), and pepper. • Place sour cream in a second medium bowl. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with a pinch of salt and pepper.

• Pat chicken* dry with paper towels. Cut each cutlet lengthwise into three pieces. Season all over with salt, pepper, and reserved flour. • Add chicken to bowl with sour cream mixture; turn to coat. Working one piece at a time, remove chicken (shaking off any excess liquid) and press into seasoned flour until fully coated.

• Heat a ⅓-inch layer of oil in a large pan over medium-high heat. Add chicken (shaking off any excess flour) in a single layer, making sure not to overcrowd the pan. (For 4 servings, you may need to work in batches.) Cook until browned and cooked through, 2-4 minutes per side. Transfer to a paper-towel-lined plate. • While chicken cooks, in a large bowl, combine lettuce with as much dressing as you like; toss to coat. Taste and season with salt and pepper.

• Wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds. • Lay tortillas flat on a clean work surface. Place as much salad as you like on the bottom third of each tortilla (save remaining salad for serving). Top with chicken; drizzle with as much spicy sauce as you like. • Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps.