Friday, March 2, 2012

Buffalo Chicken Wraps - low carb




12 low carb whole wheat tortillas (or tortillas of your choice)
2 cups cooked and shredded chicken 
1+ cup Frank’s Red Hot Sauce
2 cups crumbled blue cheese 8oz
2 cups broccoli slaw or cole slaw mix
Nonstick cooking spray
Blue cheese dressing

Heat oven to 425.
Line a baking sheet with foil and lightly coat with cooking spray.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Add about a tablespoon of bleu cheese crumbles and some slaw
Then roll it up as tightly as you can.
Place seam side down on the baking sheet, making sure they're not touching each other.
Spray the tops lightly with cooking spray and sprinkle kosher salt.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Serve with bleu cheese dressing for dipping.

Alternate {less healthy} recipe:
 Add 3oz softened cream cheese and 1/4C mozzarella cheese to the chicken mixture to make it taste like buffalo chicken dip. yum!

2 comments:

The Barden Family said...

For your spicy recipes, how do you alter it so its not too spicy for the kids? I want to try some buffalo chicken recipes but I'm afraid it will be too hot for my son.

Angie said...

I generally just set aside part of the meal for the kids before I add the spicy part.

My kids will eat this recipe though. Frank's hot sauce isn't really that hot. Especially when mixed with something creamy. You could leave the sauce off of your kid's meal though or just use cream cheese/sour cream in their wrap.