Buffalo Chicken Wrap
Recipe from EatingWell

Moms and Dads like wraps because they're neat and compact--so beware: ours is messy and spicy. This fiery combination of buffalo chicken in a modern wrap is guaranteed to drip. Get out the big napkins and have a ball!

Buffalo Chicken Wrap

by 5  people

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  • 2   tablespoons 
    hot pepper sauce, such as Frank's RedHot
  • 3   tablespoons 
    white vinegar, divided
  • 1/4  teaspoon 
    cayenne pepper
  • 2   teaspoons 
    extra-virgin olive oil
  • 1   pound 
    chicken tenders
  • 2   tablespoons 
    reduced-fat mayonnaise
  • 2   tablespoons 
    nonfat plain yogurt
    Freshly ground pepper, to taste
  • 1/4  cup 
    crumbled blue cheese
  • 4  8  inches 
    whole-wheat tortillas
  • 1   cup 
    shredded romaine lettuce
  • 1   cup 
    sliced celery
  • 1   
    large tomato, diced
Whisk hot pepper sauce, 2 tablespoons vinegar and cayenne pepper in a medium bowl.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken tenders; cook until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Add to the bowl with the hot sauce; toss to coat well.
Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon vinegar in a small bowl. Stir in blue cheese.
To assemble wraps: Lay a tortilla on a work surface or plate. Spread with 1 tablespoon blue cheese sauce and top with one-fourth of the chicken, lettuce, celery and tomato. Drizzle with some of the hot sauce remaining in the bowl and roll into a wrap sandwich. Repeat with the remaining tortillas.
Nutrition information
Per Serving: cal. (kcal) 275, Fat, total (g) 8, chol. (mg) 55, sat. fat (g) 2, carb. (g) 29, Monosaturated fat (g) 2, fiber (g) 3, pro. (g) 24, vit. A (IU) 1700.66, vit. C (mg) 11.81, sodium (mg) 756, Potassium (mg) 266, Vegetables () 1, Starch () 1.5, Lean Meat () 3, Fat () 0.5, Percent Daily Values are based on a 2,000 calorie diet
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