Spicy Buffalo Chicken Wraps |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This recipe has a real kick and is one of my husband's favorites. It's ready in a flash, is easily doubled and it's the closest thing to restaurant buffalo wings I've ever tasted in a light version. If you don't like blue cheese, substitute reduced-fat cheddar. Ingredients:
1/2 pound boneless skinless chicken breast, cubed |
1/2 teaspoon canola oil |
2 tablespoons louisiana-style hot sauce |
1 cup shredded lettuce |
2 flour tortillas (6 inches), warmed |
2 teaspoons reduced-fat ranch salad dressing |
2 tablespoons crumbled blue cheese |
Directions:
1. In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat 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 is no longer pink.
2. Place lettuce on tortillas; drizzle with ranch dressing. Top with chicken mixture and blue cheese; roll up. Yield: 2 servings.
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