Buffalo Chicken Salad Wrap
Ingredients
- Chicken breast - 3-4 oz
- Whole chipotle peppers - 2
- White wine vinegar - 1/4 cup
- Low-calorie mayonnaise - 1/4 cup
- Celery, diced - 2 stalks
- Carrots, cut into matchsticks - 2
- Small yellow onion, diced - 1
- Thinly sliced rutabaga or other root vegetable - 1/2 cup
- Spinach, cut into strips - 4 oz
- Whole-grain tortillas (12-inch diameter - 2
Instructions
- You can use leftover or rotisserie chicken if you have it. If not, preheat 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 mixture in each tortilla and wrap. Cut each wrap in half to serve.