Tomorrow night I am making dinner for Brian as his week has been crazy jet-setting all over the place. I was originally going to take him out for a nice dinner, but after being out-of-town so much, I thought he’d appreciate a night at home even more. So this is what is on the menu for tomorrow night!
I got this recipe from “Shrinking Kitchen” and am excited to try it as it combines some of my favorite flavors (how can you go wrong with buffalo anything?!) with being a healthy recipe…which is a goal of ours lately (one we do not necessarily stick to).
Light Buffalo Chicken Wraps
1 cooked boneless, skinless chicken breast (you can roast, poach or even use rotisserie chicken)
4 stalks celery
2 ounces cream cheese
1/4 cup fat-free plain Greek yogurt
1 teaspoon white vinegar
3 teaspoons Frank’s Red Hot Sauce (or your favorite wing sauce) – more or less to your taste
2 ounces blue cheese, crumbled
2 cups arugula
4 whole grain, high fiber tortillas (I used La Tortilla Factory)
1. Add the cream cheese, yogurt, vinegar, hot sauce and blue cheese to a bowl. Mush and mix together until the mixture is a semi smooth consistency.
2. Add the chicken and celery, toss to coat.
3. Divide the mixture evenly among the tortillas.
4. Pile arugula onto the tortillas and wrap tightly.