Buffalo Chicken Wrap
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!
Ingredients
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2 tablespoons hot pepper sauce, such as Frank's RedHot
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3 tablespoons white vinegar, divided
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1/4 teaspoon cayenne pepper
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2 teaspoons extra-virgin olive oil
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1 pound chicken tenders
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2 tablespoons reduced-fat mayonnaise
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2 tablespoons nonfat plain yogurt
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Freshly ground pepper, to taste
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1/4 cup crumbled blue cheese
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4 8-inch whole-wheat tortillas
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1 cup shredded romaine lettuce
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1 cup sliced celery
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1 large tomato, diced
Directions
1.
Whisk hot pepper sauce, 2 tablespoons vinegar and cayenne pepper in a medium bowl.
2.
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.
3.
Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon vinegar in a small bowl. Stir in blue cheese.
4.
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
Calories 275, Total Fat 8 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Cholesterol 55 mg, Sodium 756 mg, Carbohydrate 29 g, Fiber 3 g, Protein 24 g, Potassium 266 mg. Daily Values: Vitamin A 35%, Vitamin C 20%. Exchanges: Starch 1.5,Vegetable 1,Lean Meat 3,Fat 0.5.
Percent Daily Values are based on a 2,000 calorie diet
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