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Buffalo Chicken Wrap

Buffalo Chicken Wrap
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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!

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
  • 4 8-inch
    whole-wheat tortillas
  • 1 cup
    romaine lettuce, shredded
  • 1 cup
    celery, sliced
  • 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. 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.


Nutritional Information

Makes: 4 servings
Serving Size: 1 wrap
  • Calories275
  • Fat8 g
    • Saturated fat2 g
  • Cholesterol55 mg
  • Carbohydrates29 g
    • Dietary fiber3 g
  • Protein24 g
  • Sodium756 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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