In a shallow bowl or plate, stir together the flour, salt and pepper. Pour the buttermilk into a bowl nearby and have a large plate ready to accept the breaded chicken. Dip the chicken in the buttermilk and roll in the flour mixture and place on the dish.

Heat a large cast iron skillet over medium-high heat and heat the oil. Add the breaded chicken and cook for about 4-6 minutes on each side. The internal temp of the chicken should reach 170℉. Drain the chicken on paper towels and allow to cool slightly. Then cut the chicken into strips.

In another bowl, stir together the hot pepper sauce and the melted butter. Dip the chicken strips into the hot/butter sauce, making sure to cover both sides. Place the chicken in the center of each tortilla. Add the lettuce, cheese and tomatoes. Spread the blue cheese dressing on top.

Fold the tortilla edges over the filling and use toothpicks to keep them closed. Serve immediately.