Buffalo Chicken Wrap
Buffalo Chicken Wrap
Directions
- Combine buffalo wing sauce, 2 tablespoons vinegar and cayenne pepper in a medium bowl. Whisk.
- In a large non-stick skillet, heat oil 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 tenders to the bowl of buffalo wing sauce; toss to coat well.
- Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon vinegar in a small bowl. Stir in blue cheese.
- Lay a Heritage Ovens® Flour Wrap 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 wraps.
Ingredients
- - to taste black pepper
- 1/4 tsp. cayenne pepper, ground
- 2 Tbsp. mayonnaise, light
- 1 cup Peak Fresh Produce® Celery, sliced
- 1 cup Peak Fresh Produce® Lettuce, Romaine, Leaf, shredded
- 1 large Peak Fresh Produce® Tomato(es), diced
- 1/4 cup Roma® Cheese Crumbles, Blue, crumbled
- 2 Tbsp. vinegar
- 1 lb. West Creek® Chicken, Tender(s), Breaded
- 2 Tbsp. West Creek® Wing Sauce
- 4 12" wrap(s), whole wheat
- 2 Tbsp. yogurt, plain fat-free