Spicy Buffalo Chicken Wraps

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Nonfat greek yogurt

  Nonfat, plain

  1 cup or 240g

• Wing Sauce

  Buffalo Style, Hot & Tangy - Wegmans

  100g

• Celery

  Raw

  1 cup chopped or 101g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Queso

  Spicy Supreme, Medium - Tostitos

  400g

• Tortillas

  Ready-to-bake or -fry, flour

  4 tortilla, medium or 184g

• Lettuce

  Romaine or cos, raw

  2 cup shredded or 94g

• Tomatoes

  Orange, raw

  1 cup, chopped or 158g

• Onions

  Raw

  1 cup, sliced or 115g

Directions

1. (source: https://popculture.com/lifestyle/2014/07/25/recipe-spicy-buffalo-chicken-wraps/)
2. Place the chicken in a large stock pot, and fill the pot with enough water (or chicken stock) to cover the chicken by about 1-2 inches. Add 2 dried bay leaves, fresh parsley stems, and whole peppercorns to flavor the cooking liquid if desired, then bring to a boil over high heat. When the water comes to a boil, cover the pot with a lid and reduce the heat to low. Simmer the chicken for 10-15 minutes, or until the internal temperature of the thickest part of the breast reads 165℉. Using tongs, remove the chicken and reserve on a plate. When it is cool enough to touch, shred it. In a large mixing bowl, stir together the shredded chicken, yogurt, wing sauce, celery, and salt and pepper. Warm the tortillas in a dry skillet, or in between 2 damp paper towels in the microwave. Spread a cheese wedge on each tortilla, and scoop the chicken mixture evenly over the cheese (it will be about a scant 1 cup). Evenly top each tortilla with the lettuce, tomatoes, and red onions. Roll the tortillas up like a burrito, or a loose wrap, and serve with (optional) Light Bleu Cheese Dressing to dip.