BUFFALO CHICKEN SALAD WRAPS

BUFFALO CHICKEN SALAD WRAPS image

Yield 4

Number Of Ingredients 10

1 pound boneless, skinless chicken breasts
1/2 cup shredded carrots
1/2 cup thinly sliced celery
1/4 cup white vinegar
1/4 cup cider vinegar
1/4 cup light mayonnaise
2 tablespoons cayenne pepper sauce (such as Frank's RedHot)
4 100 percent whole-wheat wraps (such as Flatout)
2 cups shredded iceberg lettuce
1 ounce crumbled blue cheese

Steps:

1. Place chicken in a large saucepan and cover with water. Bring to a boil; simmer until no longer pink in the middle, 10 to 15 minutes. Transfer to a cutting board and let cool, then shred using two forks. 2. Meanwhile, combine carrots, celery and vinegars in a small bowl; set aside. Whisk together mayonnaise and cayenne pepper sauce in a medium bowl; add chicken and stir to coat. Drain vegetables in a colander, shaking to remove as much liquid as possible. 3. Fill wraps with lettuce, vegetables and chicken salad. Sprinkle with blue cheese, roll up and cut in half diagonally. Nutrition Information: Per Serving: cal. (kcal) 327, Fat, total (g) 11, sat. fat (g) 2.5, carb. (g) 28, fiber (g) 7, pro. (g) 33, sodium (mg) 678, Percent Daily Values are based on a 2,000 calorie diet