Ingredients

• 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

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Cooking Directions

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.