On The Menu


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

  • Ingredients:
    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)
  • Directions:
    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.
    5. Enjoy!

I am excited to write a recipe review for this, and maybe if I have time, I will add this and this to the menu! Bon appetit!


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