Saturday, August 11, 2012

Buffalo Chicken Wraps

These were very yummy and fun to put together. The girls do not like blue cheese, so used Ranch dressing and added a bit of the wing sauce to give it a little more kick. Try these for your next get together! This picture is before we rolled them up.

Buffalo Chicken Wraps

1/3 cup unseasoned bread crumbs
2 egg whites
2 T flour
¼ t black pepper
4 (4 oz each) raw boneless, skinless chicken breasts (1 lb total)
1/3 cup Buffalo wing sauce
6 low carb, high fiber tortillas
9 T light blue cheese dressing (We used ranch with wing sauce mixed in)
Lettuce, chopped
2 medium carrots, shredded with a vegetable peeler
Optional: additional wing sauce for drizzling

1. Preheat the oven to 375. Line a baking sheet with parchment paper and set aside.
2. Spread the bread crumbs across the bottom of a large dry skillet and bring over medium heat. Cook for a few minutes, stirring every minute or so to rotate which crumbs are on the bottom until the crumbs are lightly browned.
3. In a shallow bowl, lightly beat the 2 egg whites. Place the bread crumbs on a separate shallow bowl or plate. Pour the wing sauce in a third shallow dish. Set aside.
4. Combine the flour, black pepper and chicken breasts in a large Ziploc bag and seal shut. Shake until the breasts are fully coated with the flour.
5. Dip one floured chicken breast in the egg whites, coating all sides, and then press it into the bread crumbs. Flip the breast to coat with crumbs and then dip it in the wing sauce on both sides to coat. Place the coated breast on the prepared baking sheet. Repeat with remaining breasts.
6. Bake about 12 minutes or until chicken is cooked through. Remove chicken from the oven and slice into strips.
7. Warm the tortillas slightly in the microwave for a minute or so to make them more pliable. Spread 1 ½ tablespoons of blue cheese dressing across the center of each tortilla. Divide the chicken strips evenly amongst the tortillas and top with a drizzle of additional wing sauce if desired (optional). Top the chicken with lettuce and carrots and then fold the ends in and the sides over. Cut in half and use toothpicks to hold tortilla in place if desired.

Yields 6 wraps. Weight Watchers P+: 7 per serving (P+ calculated using the recipe builder on
Nutrition Information per wrap from 274 calories, 26 g carbs, 11 g fat, 28 g protein, 13 g fiber

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