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!

Buffalo Chicken Wrap
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 35 minutes

  • 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

  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 Facts

28 g
8 g
Saturated Fat
2 g
30 g
71 mg
Dietary Fiber
3 g
261 mg
728 mg
4 servings
1 1/2 starch
1 vegetable
3 very lean meat
1/2 fat
Vitamin A
35% daily value
28% dv
Vitamin C
20% dv

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