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    Buffalo Chicken Wrap

    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!


    • 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


    Step 1
    Whisk hot pepper sauce, 2 tablespoons vinegar and cayenne pepper in a medium bowl.
    Step 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.
    Step 3
    Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon vinegar in a small bowl. Stir in blue cheese.
    Step 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.

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