Buffalo Chicken Wrap


  1. Combine buffalo wing sauce, 2 tablespoons vinegar and cayenne pepper in a medium bowl. Whisk.
  2. 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.
  3. Add tenders to the bowl of buffalo wing sauce; toss to coat well.
  4. Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon vinegar in a small bowl. Stir in blue cheese.
  5. 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.


  • - 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