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Buffalo Chicken Wrap
CLICK HERE
or the highlighted products within the recipe to order products suggested for recipe
Servings
4
Ingredients
2
tablespoons
of hot pepper sauce
such as Frank's RedHot
3
tablespoons
of
Olive Oil Marketplace White Aged Balsamic
purchase here, divided
1/4
teaspoon
of cayenne pepper
2
teaspoons
of
Olive Oil Marketplace Chipotle Olive Oil
purchase here
1
pound
of chicken tenders
2
tablespoons
of mayonnaise
2
tablespoons
of plain yogurt
Freshly ground pepper to taste
1/4
cup
of crumbled blue cheese
4 8-
inch
whole-wheat tortillas
1
cup
of shredded romaine lettuce
1
cup
of sliced celery
1
large tomato
diced
Instructions
Whisk hot pepper sauce, 2 tablespoons balsamic and cayenne pepper in a medium bowl.
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.
Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon vinegar in a small bowl. Stir in blue cheese.
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.
Notes
CLICK HERE
or the highlighted products within the recipe to order products suggested for recipe