Buffalo Chicken Wrap/Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/4-1/3c Louisiana Hot Sauce2tbsp Margarine, melted8oz Tyson boneless, skinless chicken breast2tbsp Wesson Best Blend oil1/4c Mushrooms, sliced1/4-1/2c Bell Pepper mix (red, orange, and yellow)1/4c Shallots2tbsp Wishbone light blue cheese dressing1/4c non-fat Milk1c Romaine Lettuce1c Fresh Spinach2 La Tortilla Factory - Low Carb/High Fiber Whole Wheat Tortillas
Start by first mixing the melted butter and hot sauce in a large freezer bag. Set this aside while you dice your chicken into nugget-sized chunks. Put the chicken and the buffalo sauce in the refrigerator for at least 2 hours to marinate, but it would be better to let it sit over night if you can.
Once you've let your chicken marinate heat 2 tablespoons of oil ( I used Wesson Best Blend because it has good flavor and lots of good fats) in a skillet, and add your mushrooms, pepper blend, and shallots. Saute these until they're tender. Remove the vegetable mix from the skillet and drain on a paper towel,
Next, use tongs to add your chicken to the oil remaining in the skillet. Make sure some of the buffalo sauce goes in too, about a 1/4c. What sicks to the chicken is usually enough. Use your tongs to keep turning the chicken until its cooked through. Turn off the heat and set the chicken aside to cool a bit.
I mix the filling for the tortillas separately so that I can make sure each one gets the same amount of dressing. You can do this in 2 separate bowls or use one bowl twice, whichever is easiest for you.
Measure out 1 tablespoon Blue Cheese dressing per bowl, then add 1 tablespoon of milk to each, and a tablespoon of the oil/wing sauce mixture from the bottom of the skillet (I was aiming for the hot sauce as much as possible try to get minimal oil off the top). Whisk this mixture in the bottom of each bowl.
To each dressing mixture, add 1/2 a cup of lettuce, 1/2 a cup of spinach, and 1/2 of your vegetable mixture. Then add 1/2 of your chicken and use your tongs to toss it all in the dressing. Add filling to a low carb/high fiber tortilla or eat as a salad straight from the bowl.
Serving Size: Makes 2 Wraps or 2 Salads
Number of Servings: 2
Recipe submitted by SparkPeople user TAZ42783.
Once you've let your chicken marinate heat 2 tablespoons of oil ( I used Wesson Best Blend because it has good flavor and lots of good fats) in a skillet, and add your mushrooms, pepper blend, and shallots. Saute these until they're tender. Remove the vegetable mix from the skillet and drain on a paper towel,
Next, use tongs to add your chicken to the oil remaining in the skillet. Make sure some of the buffalo sauce goes in too, about a 1/4c. What sicks to the chicken is usually enough. Use your tongs to keep turning the chicken until its cooked through. Turn off the heat and set the chicken aside to cool a bit.
I mix the filling for the tortillas separately so that I can make sure each one gets the same amount of dressing. You can do this in 2 separate bowls or use one bowl twice, whichever is easiest for you.
Measure out 1 tablespoon Blue Cheese dressing per bowl, then add 1 tablespoon of milk to each, and a tablespoon of the oil/wing sauce mixture from the bottom of the skillet (I was aiming for the hot sauce as much as possible try to get minimal oil off the top). Whisk this mixture in the bottom of each bowl.
To each dressing mixture, add 1/2 a cup of lettuce, 1/2 a cup of spinach, and 1/2 of your vegetable mixture. Then add 1/2 of your chicken and use your tongs to toss it all in the dressing. Add filling to a low carb/high fiber tortilla or eat as a salad straight from the bowl.
Serving Size: Makes 2 Wraps or 2 Salads
Number of Servings: 2
Recipe submitted by SparkPeople user TAZ42783.
Nutritional Info Amount Per Serving
- Calories: 408.5
- Total Fat: 23.7 g
- Cholesterol: 55.6 mg
- Sodium: 2,722.3 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 13.1 g
- Protein: 33.7 g
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