Buffalo Options

Buffalo Chicken Mini Wraps

This recipe can be used as an appetizer or add lettuce and would make a great lunch wrap!

1 Chicken Breast

1 Tablespoon Butter

1-2 Tablespoon Frank?s Red Hot Sauce

1/3 Cup Blue Cheese, crumbled small

1 Tablespoon Low Fat Mayo

1 Tablespoon Low Fat Sour Cream

Pepper

1 Carrot, shredded

1 Celery Stalk, cut thin

Whole Wheat Tortilla

Tooth Picks

Use half tablespoon of butter and melt in pan over medium low heat. Cook the chicken breast and begin to brown. Add the rest of the butter and hot sauce. I used 2 tablespoons, which gives you a pretty hot sauce (medium in Buffalo terms). Cover the chicken breast and cook for another 5 to 10 minutes. Take the chicken out, do not discard sauce in the pan but remove from heat, and let the chicken rest for about 5 minutes. Cut chicken up in to a small shred and toss with the sauce left in the pan.

Mix blue cheese, mayo, sour cream, and pepper together for blue cheese sauce. Set aside.

Take tortilla and begin to cut into small rounds with a cookie cutter. If your making a lunch wrap you can skip this step. Then begin to assemble the chicken, blue cheese, celery, and carrot. Place tooth pick through the wrap to hold it together. Enjoy!

The lunch wrap. Same ingredients just added some lettuce mix.

This is another option to take a celery stalk, fill it with blue cheese, top with shred carrots and Buffalo chicken.