Recipe: Buffalo Chicken Salad Wrap

Jul 1 10:00am | Abby McWaters, Registered Dietitian | @amcwaters

A spicier version of a classic chicken salad! This dish uses a whole grain tortilla and adds veggies for a boost of fiber. The fiber from the tortilla and veggies and protein from the chicken will help you feel full and satisfied. Consider pairing this wrap with a side salad or fruit.

Number of servings: 4

Serving Size: 1/2 wrap

Ingredients

3 4-ounce chicken breasts (12 ounces total)
2 whole chipotle peppers
1/4 cup white wine vinegar
1/4 cup low-calorie mayonnaise
2 stalks celery, diced (about 1/2 cup)
2 carrots, cut into matchsticks (about 1/2 cup)
1 small yellow onion, diced (about 1/2 cup)
1/2 cup raw rutabaga or jicama, cut into matchsticks
4 ounces raw spinach, chopped (about 4 cups)
2 whole-grain tortillas (12-inch diameter)

Directions

Heat oven to 375 F or start grill. Bake or grill chicken breasts for about 10 minutes on each side until interior temperature is 165 F. Remove, cool and cube chicken.

In a blender, puree chipotle peppers with white wine vinegar and mayonnaise. Place all ingredients except spinach and tortillas in a bowl and mix thoroughly.

Place 2 ounces spinach and half the chicken mixture in each tortilla and wrap. Cut each wrap in half to serve.

Nutritional analysis per serving: