Prep 15 mins
Cook 10 mins
From Light & Tasty magazine. I haven't tried these yet, but I'm sure I will--we love wraps and Buffalo wings!
- 1⁄2 lb boneless skinless chicken breast, cubed
- 1⁄2 teaspoon canola oil
- 2 tablespoons louisiana hot sauce (I prefer Frank's)
- 1 cup shredded lettuce
- 12 inches flour tortillas, warmed
- 2 teaspoons reduced-fat ranch dressing
- 2 tablespoons crumbled blue cheese
- Heat oil in a nonstick skillet coated with cooking spray and cook chicken for 6 minutes; drain. Add hot sauce and bring to a boil. Reduce heat and simmer, uncovered, for 3-5 minutes or until sauce is thickened and chicken is no longer pink in center (cut to test).
- Place lettuce on warm tortillas and drizzle dressing on top. Place chicken and sauce over lettuce and top with blue cheese. Roll up and serve.
I'm wondering if Edgar Allen Poe's "Evangeline" ever had one of these? Made for Everyday Is A holiday.
yummy! This made a super easy and quick supper. We really enjoyed them. They had plenty of heat without being "burn your mouth out". I left off the bleu cheese because my husband and I don't care for, and used Cholula hot sauce instead of Louisiana, but otherwise didn't change a thing. Thanks so much for posting!!
This was SO good! And easy! I cooked my chicken in nonstick butter spray, used Frank's hot sauce, fat free ranch & a whole wheat tortilla. I didn't have blue cheese so I used reduced fat feta. I also added a few tbsp of red onions. I know this is a small point, but be sure to reduce the heat before adding the sauce to the chicken-mine splattered a bit because the skillet was kinda hot! I also didn't really need to simmer it; sauce coated the chicken nicey in a few seconds. It was delicious & tasted like resturant quality. Thank u for posting!