Start by making the sauce. Add butter to the small pot and melt on medium heat.

Once the butter is melted and slightly golden add the cornstarch and whisk vigorously until the corn starch has fully dissolved. Simmer until the mixture starts to brown just slightly.

Next, add the Frank’s Red Hot sauce and whisk until well combined. Simmer for a couple of minutes until the sauce thickens stirring frequently. Remove from heat.

Now get the chicken ready. Remove the meat off the bones of half of a rotisserie chicken. Dice the meat into small pieces.

Add some butter to a large skillet and melt on medium heat. Once heated, add to the large skillet and heat for a few minutes, tossing gently to prevent burning.

Once warmed, add the sauce to the chicken and stir to coat.

Next prep your wrap toppings. Wash and dry the lettuce. Wash and slice/dice the tomatoes. If using, make the garlic aioli.

Lay a tortilla wrap on a plate. Spread some garlic aioli in the middle of the tortilla. Top with a leaf of romaine and a slice of cheese. Add a quarter of the buffalo chicken to the wrap and top with tomatoes and pickle slices. Wrap everything together and enjoy!