Spicy Buffalo Chicken Wraps
Light & Tasty
“This recipe has a real kick and is one of my husband’s favorites,” writes Jennifer Beck from Rio Rancho, New Mexico. “It’s ready in a flash, is easily doubled and the closest thing to restaurant buffalo wings I’ve ever tasted in a ‘light’ version.”
TASTY TIP: If you don’t like blue cheese, Jennifer Beck suggests substituting reduced-fat cheddar.
SERVINGS: 2
CATEGORY: Lower Fat
METHOD: Other stovetop
TIME: Prep/Total Time: 25 min.
Ingredients:
- 1/2 pound boneless skinless chicken breasts, cubed
- 1/2 teaspoon canola oil
- 2 tablespoons Louisiana-style hot sauce
- 1 cup shredded lettuce
- 2 flour tortillas (6 inches), warmed
- 2 teaspoons prepared reduced-fat ranch salad dressing
- 2 tablespoons crumbled blue cheese
Directions:
In a nonstick skillet coated with cooking spray, cook chicken in oil for 6 minutes; drain. Stir in hot sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until sauce is thickened and chicken juices run clear.
Place lettuce on tortillas; drizzle with ranch dressing. Top with chicken mixture and blue cheese; roll up. Yield: 2 servings.