Friday, March 23, 2012

Buffalo Chicken Wrap

Buffalo Chicken Wrap
You can cook in a skillet or grill the chicken
  • 2 tablespoons hot pepper sauce
  • 3 tablespoons white vinegar, divided
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons extra-virgin olive oil
  • 1 pound chicken tenders ( you can buy a large bag of them frozen to save money)
  • tablespoons plain Greek yogurt
  •  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

  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.
  3. Add cooked chicken to the bowl with the hot sauce; toss to coat well.
  4. Whisk yogurt, pepper and the remaining 1 tablespoon vinegar in a small bowl. Stir in blue cheese.
  5. To assemble wraps: Lay a tortilla on a  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.
If you are grilling the chicken, season the tenders with pepper and grill the chicken and then complete steps 1, 3, 4 and 5

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