This heart-friendly recipe combines the best of a chicken salad and the spice of hot wings.
Buffalo chicken salad wraps
- 1/2 Tbsp canola oil
- 1 lb boneless, skinless, thinly sliced chicken breasts (all visible fat discarded)
- 1 cup finely chopped celery
- 1/3 cup plain, fat-free yogurt
- 1 Tbsp low-fat mayonnaise
- 1 teaspoon red hot sauce or other hot sauce, lowest sodium available (more if you like spicy)
- 1/4 teaspoon ground black pepper
- 4 (9-inch) low-sodium, low-carb wraps or tortillas
- 1 1/2 cups shredded carrots
- 1 1/2 cups chopped lettuce
- In a large nonstick skillet over medium-high heat, warm oil. Add chicken breasts and sauté until chicken is fully cooked, around 6 to 10 minutes depending on thickness. Remove from heat. When chicken has cooled slightly, transfer chicken to cutting board to chop into bite-size pieces.
- Meanwhile, chop the celery and add into a medium bowl with yogurt, mayonnaise, hot sauce, and pepper. Stir to combine; add chicken and stir again.
- Divide chicken salad, carrots, and lettuce over each wrap, leaving about a 1/2-inch border around the edges. Fold each side of the wrap up and then roll. Serve.
Calories 228, Total fat 9.7 g, Sat fat 1.8 g, Trans fat 0.0 g, Cholesterol 73 mg, Sodium 595 mg, Total carbohydrate 21.2 g, Fiber 6.8 g, Sugar 5.2 g, Protein 32.1 g
Buying shredded carrots makes this dish a little quicker to get on the table. Another shortcut is using rotisserie chicken — just shred 3 cups of the rotisserie chicken breast (without the skin) to take the place of the cooked chicken.
Keep it healthy
Hot sauces tend to be packed with sodium, so in general, when using in a recipe like this, omit the extra salt. This chicken salad can also be piled high onto whole-wheat bread for sandwiches if you’re not in the mood for a wrap. Or, top the chicken salad onto a bed of greens.