Spicy Buffalo Chicken Wraps
This recipe has a real kick and is one of my husband's favorites. It's ready in a flash, is easily doubled and it's the closest thing to restaurant buffalo wings I've ever tasted in a "light" version. If you don't like blue cheese, substitute cheddar.
|1/2 pound||boneless skinless chicken breast, cubed|
|1/2 teaspoon||canola oil|
|2 tablespoons||louisiana-style hot sauce|
|1 cup||shredded lettuce|
|2||6 inch flour tortillas, warmed|
|2 teaspoons||ranch salad dressing|
|2 tablespoons||crumbled blue cheese|
In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 6 minutes; drain. Stir in hot sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until sauce is thickened and chicken is no longer pink.
Place lettuce on tortillas; drizzle with ranch dressing. Top with chicken mixture and blue cheese; roll up. Yield: 2 servings.