- Kosher salt and pepper
- 2 6-oz boneless, skinless chicken breasts
- 2 Tbsp lowfat Greek or plain yogurt
- 1 Tbsp white wine vinegar
- 3 stalks celery, thinly sliced on a diagonal
- 2 scallions, thinly sliced
- 2 oz blue cheese
- 1/4 cup ketchup
- 3 Tbsp buffalo wing sauce
- 4 medium flour tortillas or wraps
When I got my Woman's Day magazine and saw this recipe, I was pumped. I love anything having to do with buffalo chicken. It's a simple recipe and you can make the chicken ahead of time or buy a rotisserie chicken to save time. It's a great grab 'n go lunch. Enjoy!
Buffalo Chicken and Blue Cheese Wraps
2. Meanwhile, in a medium bowl, whisk together the yogurt, vinegar, and ¼ tsp each salt and pepper. Add the celery and scallions and toss to coat; fold in the blue cheese.
3. In a second bowl, whisk together the ketchup and wing sauce. Add the shredded chicken and toss to coat. Wrap up the chicken and celery salad in the tortillas.
Buffalo Chicken and Blue Cheese Wraps
Recipe Preparation
1. Fill a medium saucepan halfway with water; bring to a boil and add 1 tsp salt. Add the chicken, reduce heat and gently simmer until cooked through, 10 to 12 minutes. Transfer to a plate and, when cool enough to handle, shred into pieces.2. Meanwhile, in a medium bowl, whisk together the yogurt, vinegar, and ¼ tsp each salt and pepper. Add the celery and scallions and toss to coat; fold in the blue cheese.
3. In a second bowl, whisk together the ketchup and wing sauce. Add the shredded chicken and toss to coat. Wrap up the chicken and celery salad in the tortillas.