Spicy Buffalo Fried Chicken Wraps

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Trim and discard root end from lettuce; thinly slice leaves crosswise into strips.

Cut 3 TBSP butter (6 TBSP for 4 servings) into small cubes.

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.

Halve wraps crosswise on a diagonal.

Divide wraps, roasted potatoes, and remaining salad between plates. Serve with any remaining dressing and any remaining spicy sauce on the side for dipping.