I have relayed to you all my troubles with coming up with items for lunch. Occasionally I find something interesting, but I often fall back to some old stand-bys. It was looking like that would be the case the other weekend.
I had been in my pantry the night before and saw some canned chicken and in my fridge and noticed some wraps that were not allocated to a recipe on the menu. What should I have? Chicken salad sounded good. I had just bought some low-calorie mayo to use in a recipe that hid some of the taste (doesn’t compare to the full test stuff), but not sure I wanted that for the chicken salad.
Then my eye hit on the bottle of Buffalo Wing sauce. I could make Buffalo chicken wraps. I had some celery and blue cheese crumbles too. It sounded good, but I was really in the mood for something creamy. So I had an epiphany and combined them – Buffalo Chicken Salad Wraps.
The orange in the picture is actually the Buffalo sauce.
For those who want a healthier option (maybe to offset the blue cheese), ditch the wrap and put it in a large leaf of iceberg lettuce.
Buffalo Chicken Salad Wrap
Prep Time: 0 hr 0 min | Cook Time: 0 hr 0 min | Servings: 1 serving | Difficulty: Easy
- 1 medium can of chicken
- 3 tbs buffalo sauce
- 2 tortillas
- 1 rib celery chopped.
- 1/2 cup blue cheese crumbles
Shred chicken with a fork Mix buffalo sauce with drained chicken.
Place tortillas on a flat surface.
Place 1/2 of the chicken on each tortilla. Add celery and blue cheese. Roll and eat.