In a shallow bowl,combine the flour,salt and pepper. Place buttermilk in another shallow bowl. Dip chicken in buttermilk,then roll in flour mixture.

In a large skillet,cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170. Drain on paper towels;cut into strips.

In a small bowl,combine hot pepper sauce and butter. Dip chicken strips into mixture,coating both sides. Place chicken in the center of each tortilla. Layer with lettuce,cheese and tomatoes;drizzle with salad dressing.fold ends of each tortilla over filling;secure with toothpicks if desired.