Tuesday, July 19, 2011
buffalo chicken and blue cheese wraps
My dream sandwich come true. It was absolutely scrumptious and definitely made Hall of Fame. I loved the combination of the ketchup and Red Hot as the "secret sauce". Oh, and I used leftover chicken from my Rosemary Ranch Chicken Kabobs from the other night which was genius.
buffalo chicken and blue cheese wraps (blog: Little Birdie Secrets)
kosher salt and pepper
2 (6 ounce) boneless skinless chicken breasts (I used leftover Rosemary Ranch Chicken)
2 tablespoons lowfat Greek or plain yogurt
1 tablespoon white wine vinegar (I used seasoned rice vinegar)
3 stalks celery, thinly sliced on a diagonal
2 scallions, thinly sliced
2 ounces blue cheese
1/4 cup ketchup
3 tablespoons buffalo wing sauce (such as Frank's Red Hot)
4 medium flour tortillas or wraps
If you are not using leftover chicken like I did, fill a medium saucepan halfway with water, bring to a boil and add 1 teaspoon salt. Add the chicken, reduce heat and gently simmer until cooked through, 10 to 12 minutes. Transfer to a plate, and when cool enough to handle, shred into pieces.
Meanwhile, in a medium bowl, whisk together the yogurt, vinegar and 1/4 teaspoon each salt and pepper. Add the celery and scallions and toss to coat; fold in the blue cheese.
In a second bowl, whisk together the ketchup and wing sauce. Add the shredded chicken and toss to coat. Wrap up the chicken and celery salad in the tortillas.
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I HATE blue cheese. I wonder what would be a good substitution flavor wise....? Goat cheese? Shannon
ReplyDeleteHow about feta. What's not to love about feta?
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