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Spicy Buffalo Chicken Wraps
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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
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.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |