It's a Wrap! Chicken 'n Veggie Wraps With Blue Cheese Dressing |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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I wanted a good chicken wrap sandwich, and I also love buffalo chicken (but it can be a little too spicy for my tastes). So I created this original wrap which has extra veggies for health, and is not too spicy! Feel free to adjust the seasonings to your liking. I hope you enjoy! Ingredients:
1 cup cooked boneless skinless chicken breast, diced |
1 tablespoon reduced-fat sour cream |
1 tablespoon low-fat mayonnaise |
1 1/2-2 tablespoons milk |
1/2 teaspoon fresh dill, finely chopped (optional) |
2 dashes tabasco sauce, to taste |
1 pinch fresh ground black pepper |
2 tablespoons grated fresh carrots |
2 tablespoons fresh cucumbers, peeled and chopped |
1/2 medium firm ripe avocado, diced |
2 tablespoons blue cheese, crumbled |
1 cup shredded lettuce or 1 cup fresh spinach leaves |
2 (12 inch) flour tortillas, warmed |
Directions:
1. In a small bowl, stir together the sour cream, mayonnaise, and milk; add the dill (if using), Tabasco, and black pepper, blending well to combine.
2. Fold in the carrots, cucumber and avocado.
3. Place lettuce on warm tortillas and drizzle dressing on top.
4. Place chicken evenly over lettuce and top with blue cheese.
5. Roll up and serve.
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