Buffalo Chicken Wrap

Buffalo Chicken Wrap

Moms and Dads like wraps because they’re neat and compact--so beware: ours is messy and spicy. This fiery combination of buffalo chicken in a modern wrap is guaranteed to drip. Get out the big napkins and have a ball!

Nutirion Profile: Diabetes Appropriate Healthy Weight Heart Healthy Low Calorie Low Cholesterol Low Sat Fat

Serves Prep Time Total Time
4 35 min 35 min

Directions

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

Cooking Instruction

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.


Nutrition

  • Serving: Per serving
  • Calories: 275
  • Carbohydrates: 29g
  • Fat: 8g
  • Protein: 24g
  • Dietary Fiber: 3g
  • Saturated Fat: 2g
  • Monounsaturated Fat: 2g
  • Cholesterol: 55mg
  • Potassium: 266mg
  • Sodium: 756mg
  • Exchanges: 1 1/2 starch, 1 vegetable, 3 very lean meat, 1/2 fat
  • Carbohydrate Servings: 2

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