Buffalo Chicken Wrap (from WebMD)
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
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 non-fat plain yogurt to taste freshly ground pepper 4 8-inch tortillas 1 cup romaine lettuce, shredded 1 cup celery, sliced 1 large tomato, diced
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.
Serving Size: 1 wrap
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.
Serving Size: 1 wrap
Nutritional Info Amount Per Serving
- Calories: 191.5
- Total Fat: 6.8 g
- Cholesterol: 43.3 mg
- Sodium: 409.4 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 7.6 g
- Protein: 24.2 g