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Tuesday, September 8, 2009


Buffalo Chicken Wrap
Provided by

Serves 4
Prep Time 35 min.
Total Time 35 min.
Nutrition Profile: Diabetes Appropriate
Healthy Weight, Heart Healthy, Low Calorie, Low Sat Fat

A bit messy and spicy, but this fiery combo of buffalo chicken in a modern wrap is guaranteed to drip! Enjoy!

2 tablespoon hot pepper sauce, such as Frank’s RedHot
3 tablespoon white vinegar, divided
1/4 teaspoon cayenne pepper
2 teaspoons extra-virgin olive oil
1 pound chicken tenders
2 tablespoon reduced-fat mayonnaise
2 tablespoon nonfat plain yogurt
Freshly ground pepper, to taste
1/4 cup crumbled blue cheese
4 8-inch whole-wheat tortillas
1 cup shredded romaine lettuce
1 cup sliced celery
1 large tomato, diced

Step 1 - Whisk hot pepper sauce, 2 tablespoons vinegar and cayenne pepper in a medium bowl.

Step 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.

Step 3 - Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon vinegar in a small bowl. Stir in blue cheese.

Step 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.

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