Buffalo Chicken Wrap (from WebMD)
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Buffalo Chicken Wrap (from WebMD) calories by ingredient
Introduction
This is the recipe from WebMD minus the blue cheese and with flour instead of wheat tortillas; you can add 1/4 cup of crumbled blue cheese to the yogurt/mayo sauce but remember to add the calories!This is the recipe from WebMD minus the blue cheese and with flour instead of wheat tortillas; you can add 1/4 cup of crumbled blue cheese to the yogurt/mayo sauce but remember to add the calories!
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
Tips
if you use a different wrap adjust the points
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.
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
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