Saturday, August 14, 2010

buffalo chicken wrap... 20 minutes

the goods:

2 tablespoons blue cheese crumbles
1/4 cup plain yogurt
8 ounces chicken tenders (or 3 chicken breasts cut into strips)
1 teaspoon butter
3 tablespoons cayenne-pepper sauce (such as Frank's)
1 carrot, shredded
shredded iceberg lettuce
2 celery stalks, thinly sliced
flour tortillas, warmed

With a fork, roughly mash blue cheese with yogurt; season with salt and pepper.

Season chicken with salt and pepper and, in a nonstick skillet, cook over medium-high until browned and cooked through.

Transfer chicken to a bowl and immediately toss with butter and cayenne pepper sauce until coated.

Fill flour tortilla with chicken, carrots, lettuce, and blue-cheese dip.

Roll up and enjoy!

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