Buffalo Chicken Walnut Wraps

Ingredients

6 Chicken boneless thighs, cooked and diced

       1 tbls. Crisco shortening

3 cups Dole Classic Cole Slaw Mix

1 small bag of finely chopped walnuts

6 (10 inch) Flour Tortillas

3/4  cup Kraft Miracle Whip
Large bottle of Frank's Original RedHot sauce

Directions
1.  Thoroughly cook chicken thighs in Crisco until lightly browned in skillet.
2.  Dice chicken thighs and toss in large bowl.  Coat diced chicken with Frank's Redhot Sauce (use as much as you like).
3.  In another bowl mix Cole Slaw, Miracle Whip and walnuts together.
4.  Lay tortillas flat and spread 1/4 cup of coleslaw mix around the center of each tortilla. Place the coated chicken in a strip across the tortilla just below the center. Fold over the bottom of the tortilla and then fold one side inward, then the next.  Can be served warm or chill for 1 hour and serve.