Spicy Buffalo Chicken Wraps

Serves: 2

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.

Yield: 2 servings
Prep Time:
Cook Time:
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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.

Source: tasteofhome.com

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