Friday, February 15, 2013


INGREDIENTS
2 tablespoons  hot pepper sauce, such as Frank's RedHot
3 tablespoons  white vinegar, divided
1/4 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
1/4 cup  crumbled blue cheese
4   8-inch whole-wheat tortillas
1 cup  shredded romaine lettuce
1 cup  sliced celery
1   large tomato, diced
DIRECTIONS
1. Whisk hot pepper sauce, 2 tablespoons vinegar and cayenne pepper in a medium bowl.
2. 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.
3. Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon vinegar in a small bowl. Stir in blue cheese.
4. 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.
NUTRITION FACTS
Calories 275, Total Fat 8 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Cholesterol 55 mg, Sodium 756 mg, Carbohydrate 29 g, Fiber 3 g, Protein 24 g, Potassium 266 mg. Daily Values: Vitamin A 35%, Vitamin C 20%. Exchanges: Starch 1.5,Vegetable 1,Lean Meat 3,Fat 0.5.
Percent Daily Values are based on a 2,000 calorie diet

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