Buffalo Chicken Wrap recipe

Here is a good wrap recipe that has a spicy buffalo kick. It can be "toned down" by reducing the amount of cayenne and Frank's RedHot Sauce.

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.

 Ingredients

Prep: 35 | Total Time: 35

• 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
  non-fat plain yogurt
• to taste 
  freshly ground pepper
• 1/4 cup
  crumbled blue cheese or goat cheese
• 4 8-inch
  whole-wheat tortillas or gluten free rice wraps
• 1 cup
  romaine lettuce, shredded
• 1 cup
  celery, sliced
• 1 large
  tomato, diced

 © Meredith Corporation. All rights reserved. Used with permission. WebMD Recipe fromEatingWell.com

 Nutritional Information

Makes: 4 servings

Serving Size: 1 wrap

• Calories275
• Fat8 g
  • Saturated fat2 g
  • Mono Fat2 g
• Cholesterol55 mg
• Carbohydrates29 g
  • Dietary fiber3 g
• Protein24 g
• Sodium756 mg
• Potassium266 mg

* Nutritional Guidelines based on the USDA's MyPlate Standards.