Buffalo Chicken Wrap

Last night we had a family picnic in the park and we, of course, decided to try something new. I sent husband a bunch of links to different wrap recipes and this is the one he picked. I could have guessed that really... you put "buffalo chicken" in the title of any recipe and he's game. I suggested to him that he could swap out the blue cheese for feta (even though I LOVE blue cheese but he does not) and leave out the celery. It tasted pretty good but I would've preferred the blue cheese. It was a nice picnic recipe and I could see us making it again. 3.5 or 4 out of 5 stars.

Recipe from Eating Well

Serves: 4

Ingredients

• 2 tablespoons hot pepper sauce such as Frank's RedHot
• 3 tablespoons white vinegar divided
• ¼ teaspoons cayenne pepper
• 2 teaspoons extra-virgin olive oil
• 1 pounds chicken tenders
• 2 tablespoons reduced-fat mayonnaise
• 2 tablespoons nonfat plain yogurt
• Freshly ground pepper to taste
• ¼ cups crumbled blue cheese
• 4 8-inch whole-wheat tortillas
• 1 cups shredded romaine lettuce
• 1 cups sliced celery
• 1 large tomato diced

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.

Amount Per Serving

Calories: 275

Fat: 8 g

Cholesterol: 55 m

Carbohydrate: 29 g

Fiber: 3 g

Protein: 24 g