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Prep 25min
Total25min
Ingredients9
Servings4
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Ingredients
4
boneless skinless chicken breast halves, cut into bite-sized strips
1/4
teaspoon salt
1
tablespoon hot pepper sauce
1/2
cup finely chopped celery
2
oz. blue cheese, crumbled (1/2 cup)
1/2
cup purchased fat-free blue cheese salad dressing
4
(10-inch) fat-free flour tortillas
1 1/3
cups shredded lettuce
1/4
cup shredded carrot
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Steps
1
In medium bowl, combine chicken, salt and hot pepper sauce; toss to mix.
2
Spray medium nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 4 to 5 minutes or until chicken is no longer pink and liquid is evaporated, stirring occasionally.
3
Meanwhile, in small bowl, combine celery, cheese and salad dressing; mix well.
4
Spoon celery mixture onto each tortilla; spread to within 1/4 inch of edge. Spoon chicken down center of each tortilla. Top each with 1/3 cup lettuce and 1 tablespoon carrot. Fold or roll up tortillas.
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Bright and flavorful tomato tortillas can be used in place of the fat-free flour tortillas.
In place of blue cheese and fat-free blue cheese dressing, use fat-free ranch dressing and Monterey Jack cheese. Omit the hot pepper sauce.
For lunch serve these wraps with grapes, baked tortilla chips and fruit juice.
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Nutrition Facts
Serving Size:1 Sandwich
Calories
360
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
4g
20%
Cholesterol
85mg
28%
Sodium
1080mg
45%
Total Carbohydrate
37g
12%
Dietary Fiber
3g
12%
Sugars
7g
Protein
34g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
2%
2%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 4 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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