Buffalo Chicken WrapSubmitted by: JENNYS21
IntroductionThis recipe is adapted from HungryGirl.com - she is a genius! This recipe is adapted from HungryGirl.com - she is a genius!
15 oz. Cooked, shredded chicken breast
5 Tablespoons Frank's RedHot Sauce
5 Tablespoons grated parmesan cheese
5 cups romaine lettuce, chopped
1.5 cups carrots, chopped
1.5 cups celery, diced
5 6-inch flour tortillas
5 Tablespoons Ken's Lite Ranch Salad dressing
Mix lettuce, celery and carrots. Set aside.
Microwave tortillas 15-30 seconds to make more pliable.
On each 6-inch tortilla, place 1 cup of salad mixture; top with 3 oz. chicken mixture and 1 tablespoon Ken's lite Ranch dressing. Roll up tortilla and enjoy!
Makes 5 servings.
Number of Servings: 5
Recipe submitted by SparkPeople user JENNYS21.
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Member Ratings For This Recipe
These are absolutely delicious! I threw frozen boneless skinless chicken breasts in the crockpot for 5-6 hrs and then fork shredded them. I used 100 calorie whole wheat tortilla wraps, and subbed fat-free ranch for lite ranch and didn't even notice a difference. I used Louisiana hot sauce. ***** - 1/12/10
I ran out of parmesan cheese, so I used a shredded Italian blend instead, which was less caloric anyway. The hot sauce I used was Cajun Sunshine brand. I couldn't fit as much chicken + lettuce mix on a 6" tortilla, as instructed, so used smaller portions. Still filling, and only about 200 cals each. - 7/19/09