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Buffalo Chicken Wrap
Buffalo Chicken Wrap
12 Reviews
From: EatingWell Magazine, August/September 2005
Moms and Dads like wraps because they're neat and compact—so beware: ours is messy and spicy. This fiery combination of buffalo chicken in a modern wrap is guaranteed to drip. Get out the big napkins and have a ball!
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 2 tablespoons hot pepper sauce, such as Frank's RedHot
- 3 tablespoons white vinegar, divided
- ¼ teaspoon cayenne pepper
- 2 teaspoons extra-virgin olive oil
- 1 pound chicken tenders
- 2 tablespoons reduced-fat mayonnaise
- 2 tablespoons nonfat plain yogurt
- Freshly ground pepper, to taste
- ¼ cup crumbled blue cheese
- 4 8-inch whole-wheat tortillas
- 1 cup shredded romaine lettuce
- 1 cup sliced celery
- 1 large tomato, diced
Preparation
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Active
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Ready In
- Whisk hot pepper sauce, 2 tablespoons vinegar and cayenne pepper in a medium bowl.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken tenders; cook until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Add to the bowl with the hot sauce; toss to coat well.
- Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon vinegar in a small bowl. Stir in blue cheese.
- To assemble wraps: Lay a tortilla on a work surface or plate. Spread with 1 tablespoon blue cheese sauce and top with one-fourth of the chicken, lettuce, celery and tomato. Drizzle with some of the hot sauce remaining in the bowl and roll into a wrap sandwich. Repeat with the remaining tortillas.
- Eat neat: Keeping the filling inside a wrap or burrito can be a challenge, especially if you're on the go. That's why we recommend wrapping your burrito in foil so you can pick it up and eat it without losing the filling, peeling back the foil as you go.
- Per serving: 349 calories; 11 g fat(3 g sat); 3 g fiber; 31 g carbohydrates; 30 g protein; 40 mcg folate; 70 mg cholesterol; 6 g sugars; 1,891 IU vitamin A; 9 mg vitamin C; 186 mg calcium; 3 mg iron; 804 mg sodium; 472 mg potassium
- Nutrition Bonus: Vitamin A (38% daily value)
- Carbohydrate Servings: 2
- Exchanges: 1½ starch, 1 vegetable, 3 lean meat, ½ fat | 2 Carbohydrate Servings
Reviews 12
August 21, 2017
By: Brooke Morrison
I used pre-cooked, shredded chicken and replaced the blue cheese with low-fat cheddar and a bit of feta. My husband immediately requested that we make this again. Great recipe!
June 06, 2017
By: Veronika Zwicke
Instead of chicken tenders I just sliced 1 pound of chicken breasts into tender size pieces. I'm also not too big of a fan of blue cheese so I used shredded low-fat mozzarella cheese. I also left out the celery. Great lunch recipe! It's been my go-to lunch for while now.
May 05, 2017
By: Cheri Moore
These are really good and easy! I def plan on making them again!
May 29, 2014
By: Megamuffin
Must try!
The other reviewers are right - these are delicious! I love the taste of buffalo wings but I can't handle too much spice - so I left the cayenne pepper out of the hot sauce mixture and it was perfect. The blue cheese dressing was delicious and I even sprinkled a few extra crumbles on top because I love blue cheese. I added in some diced cucumber as well. Just finished wolfing down two of these and feel like something with this many vegetables shouldn't taste so gooood....
Pros: Delicious, easy, healthy
Cons: Messy, some prep time
November 16, 2011
By: haleak2
Great Lunch
I made this buffalo chicken wrap to bring to work for lunch. I prepped the sauce and chicken and stored them in airtight containers. At lunchtime, I assembled the wrap. Everything was so easy. I was too lazy to cook the chicken tenders so in place of the tenders, I used 2 cans of chicken breast. We were out of bleu cheese, so I substituted feta (as did another reviewer) and it was great. I rounded out the meal with a handful of baby carrots. For me, this lunch tasted light and crisp with a bit of zing from the hot sauce. I look forward to having it for the rest of the week and would definitely make this again.
Pros: crisp, satisfying
May 24, 2011
By: facebook
Great flavor profile
The dressing and sauce are just about perfect in this recipe. I like to substitute apple cider vinegar for half of the white vinegar. I also season the chicken with sea salt and pepper a few minutes before cooking, and sprinkle a little flour on it just before cooking for a little extra crispiness.
This recipe makes a great salad as well, just increase the lettuce and omit the wrap.
Pros: Easy to make, Tastes like it's really bad for you.
June 02, 2010
By: EatingWell User
I made this recipe for my husband and myself. He loved it so much there was nothing left. I will be making this again.
April 19, 2010
By: EatingWell User
My Husband and I do not like blue cheese so we replaced that with Feta cheese and it is wonderful!
February 28, 2010
By: EatingWell User
Yummy and easy. Didn't hav e yogurt so I used sour cream in the dressing. Used Ranch for the picky kid. Everyone loved them, will be making again.
