Buffalo Chicken Wraps

 

It really seems like life gets away from you sometimes.  I have already made these Buffalo Chicken Wraps three times and we love them.  If you are look for a true replacement for Buffalo chicken these may not be for you, but if  you are satisfied with a healthy substitute that tastes almost like the real thing, you will be a fan of this recipe.

Buffalo Chicken Wrap

Adapted from Eating Well

  

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 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

Preparation

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.

Nutrition

Per serving: 275 calories; 8 g fat (2 g sat, 2 g mono); 55 mg cholesterol; 29 g carbohydrates; 24 g protein; 3 g fiber; 756 mg sodium; 266 mg potassium.

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

 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.  I chopped the chicken into bite sized pieces.

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

 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.

Eating Well's Buffalo Chicken Wraps are really good, and deliver the hot sauce, Buffalo wing flavor that I usually avoid due to the high calorie content of the real thing.  I load up on the veggies and Terry goes for the strictly meat and sauce option.  Oven fries or roasted potatoes have both accompanied these wraps with great success.  I usually double or triple the recipe so we have lots of left overs.  The next day the chicken is excellent over a bed of lettuce with the remaining chopped vegetables and the sauce as a dressing.    

-Heather