Buffalo Chicken Wraps
Prep Time
20mins
Time to Table
20mins
Servings
4
Ingredients
- 2 teaspoons vegetable oil
- 1 pound boneles skinless chicken breasts, in strips
- 1/2 cup wing sauce
- 1/2 cup Daisy Light Sour Cream
- 2 tablespoons light mayonnaise
- 1 tablespoon white wine vinegar
- 1 teaspoon sugar
- 2 cups broccoli slaw mix
- 1/2 cup thinly sliced celery
- 4 10-inch flour tortillas, heated as directed on package
- 1/2 cup crumbled blue cheese
Ingredients
- 2 teaspoons vegetable oil
- 1 pound boneles skinless chicken breasts, in strips
- 1/2 cup wing sauce
- 1/2 cup Daisy Light Sour Cream
- 2 tablespoons light mayonnaise
- 1 tablespoon white wine vinegar
- 1 teaspoon sugar
- 2 cups broccoli slaw mix
- 1/2 cup thinly sliced celery
- 4 10-inch flour tortillas, heated as directed on package
- 1/2 cup crumbled blue cheese
Directions
- Coat the bottom of a 10-inch nonstick skillet with the oil. Heat the oil over medium-high heat. Add the chicken and cook for 6 to 8 minutes or until no longer pink in center, stirring frequently to brown all sides. Stir in the wing sauce. Cook for 5 minutes or until thoroughly heated, stirring occasionally.
- Meanwhile, in a medium bowl, mix the sour cream, mayonnaise, vinegar, and sugar together. Stir in the broccoli slaw mix and celery until well coated.
- Spoon about 1/2 cup of the slaw mixture on the bottom half of each tortilla to within 1 inch of the edges.
- Top with about 1/2 cup chicken and 2 tablespoons blue cheese.
- Bring bottom of the tortilla up over filling. Fold in the edges and roll up. Cut each wrap in half to serve.
- Calories:525
- Cholesterol:98
- Dietary Fiber:5
- Protein:38
- Sodium:2375
- Total Carbohydrate:46
- Total Fat:20
