Lunch: Buffalo Chicken & Blue Cheese Wrap

Recipe by Woman's Day Kitchen Once you taste this wrap, you'll think twice before ordering a fat-laden happy-hour plate of wings. It's the same idea, but better: spicy poached chicken breast complemented by a creamy and cool blue cheese–celery topping.

Ingredients

Kosher salt and pepper
2 boneless
2 tbsp. lowfat Greek or plain yogurt
1 tbsp. white wine vinegar
3 stalk celery
2 scallions
2 oz. blue cheese
1/4 c. ketchup
3 tbsp. buffalo wing sauce
4 medium flour tortillas or wraps

Instructions

Fill a medium saucepan halfway with water; bring to a boil and add 1 tsp salt. Add the chicken, reduce heat and gently simmer until cooked through, 10 to 12 minutes. Transfer to a plate and, when cool enough to handle, shred into pieces.
Meanwhile, in a medium bowl, whisk together the yogurt, vinegar, and 1/4 tsp each salt and pepper. Add the celery and scallions and toss to coat; fold in the blue cheese.
In a second bowl, whisk together the ketchup and wing sauce. Add the shredded chicken and toss to coat. Wrap up the chicken and celery salad in the tortillas.

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