Buffalo Chicken Wraps with Pickled Carrots and Celery

Makes 4 sandwiches 

Nutrition per serving (without quick pickles)– calories: 291, fat: 7g (saturated: 3g), carbohydrates: 24g, protein: 23g, fiber: 3g, sugar: 2g, sodium: 814 mg

Pre-crumbled blue cheese is often too dried out; buy a piece of cheese and crumble it yourself. This recipe calls for Wing Sauce; either Frank's Buffalo Sauce  and Anchor Bar Wing Sauce (both great options.)  These wing sauces are not to be confused with hot sauce. 

• ¾ cup plain non-fat Greek yogurt

• 2 ounces blue cheese (½ cup), crumbled 

• ½ teaspoon Worcestershire sauce 

• Kosher salt and freshly ground black pepper

• 2 cup cooked shredded chicken (8 ounces) 

• 2 tablespoons- ¼ cup Franks Buffalo Sauce (or Anchor Bar Wing Sauce)

• 2 scallions, finely chopped  

• 4 whole-wheat wraps or lavash bread

• 2 cups shredded romaine lettuce

• ¼ cup pickled carrots and celery (recipe below)

Whisk yogurt, blue cheese and Worcestershire sauce together in a small bowl. Season to taste with salt and pepper. 

Combine the chicken and buffalo sauce in a 10-inch nonstick skillet over medium heat. Stir until warmed through, about 2  minutes. Stir in the scallions. 

Lay tortillas or lavash on a work surface. Spread a couple of heaping tablespoons of sauce onto one end of the wrap, leaving a 1 inch border. Spread a quarter portion of the chicken on top, followed by some lettuce with chicken mixture and a quarter portion of pickled carrots and celery. Roll up the wrap and serve.

Pickled Carrots & Celery

Makes 4 servings (¼-cup each)
Nutrition per serving (without quick pickles)– calories: 30, fat: 0g (saturated: 0g), carbohydrates: 7g, protein: 0g, fiber: 1g, sugar: 7g, sodium: 299 mg

• 1 carrot, peeled and sliced into thin matchstick-sized pieces 

• 1 celery stalk, thinly cut on the bias 

• ½ cup vinegar - either white distilled or cider 

• ½ cup water 

• 2 tablespoons sugar 

• 1 teaspoon kosher salt

Place the carrots and celery in a pint-sized jar. Bring vinegar, water, sugar and salt to a boil in a small saucepan over medium-high heat. Once the sugar has dissolved, pour the hot mixture over the vegetables and let cool before using or refrigerating.