Friday, July 01, 2005

Buffalo Chicken Wraps

Buffal Chicken Wraps(Adapted from EW)

2 tablespoons hot pepper sauce
3 tablespoons white-wine vinegar
1/4 teaspoon cayenne pepper
2 teaspoons olive oil
1 pound chicken breast tenders
2 tablespoons light sour cream
2 tablespoons lowfaw plain yogurt
fresh ground pepper to taste
1/4 cup crumbled blue cheese
4 8-inch tortillas'
1 cup shredded romaine
1 cup diced celery

Whisk hot pepper sauce, 2 tablespoons vinegar and cayenne pepper in a medium bowl.

Heat oil in a large skillet over medium-high heat. Add tenders; cook until no longer pink the middle, about 3-4 minutes per side. Add to the bowl with the hot sauce mixture and toss to coat.

In a small bowl; whisk together sour cream, yogurt, ground pepper and the remaining 1 tablespoon vinegar. Gently stir in blue cheese.

Lay each tortilla on a plate and spread with 1 tablespoon blue cheese sauce. Top each with 1/4 of the chicken, lettuce and celery. Drizzle a little of the remaining hot sauce on top of every tortilla. Roll into a sandwich and enjoy!

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