Low Fat Buffalo Chicken Wraps

Yes, you read the header right.  LOW FAT Buffalo Chicken Wraps.  The tanginess of the vinegar and hot sauce with the creaminess of the Greek yogurt and blue cheese take these wraps to another level.

  

Serves 4

Ingredients:

• 2 tablespoons Frank’s hot sauce
• 3 tablespoons white vinegar, divided
• 1 tablespoon EVOO
• 1 lb. thinly sliced chicken breasts
• 2 tablespoons reduced fat mayo
• 2 tablespoons plain nonfat Greek yogurt
• ¼ cup crumbled blue cheese
• 4 (8 inch) tortillas
• 4 romaine lettuce leaves, chopped
• ½ a large tomato, diced
• 2 scallions, chopped
• 1 celery rip, finely diced
• Cayenne pepper, to taste
• Black pepper, to taste

Directions:

Whisk together hot sauce, 2 tablespoons vinegar, and cayenne pepper in a medium sized mixing bowl.

Heat olive oil in a large nonstick skillet over medium-high heat, add chicken.  Cook until no longer pink in the middle.  (3-4 minutes per side)  Let chicken rest for 5 minutes and then chop into bite sized pieces.  Add it to the hot sauce bowl.  Toss and coat well.

Whisk mayo, Greek yogurt, black pepper, celery, and the remaining 1 tablespoon vinegar in a small bowl.  Stir in blue cheese.

To assemble wraps: Lay tortilla on a work surface or plate.  Spread with ¼ of the blue cheese sauce and top with ¼ of the chicken, lettuce, scallions, and tomato.  Roll into a wrap.

Add some sweet potato fries and dipping sauce to the side and dinner is done. 

You're welcome.