Buffalo Chicken Salad Wraps

1. 1

   1. Place chicken in a large saucepan and cover with water. Bring to a boil; simmer until no longer pink in the middle, 10 to 15 minutes. Transfer to a cutting board and let cool, then shred using two forks.

2. 2

   2. Meanwhile, combine carrots, celery and vinegars in a small bowl; set aside. Whisk together mayonnaise and cayenne pepper sauce in a medium bowl; add chicken and stir to coat. Drain vegetables in a colander, shaking to remove as much liquid as possible.

3. 3

   3. Fill wraps with lettuce, vegetables and chicken salad. Sprinkle with blue cheese, roll up and cut in half diagonally.

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   Nutrition Information: Per Serving: cal. (kcal) 327, Fat, total (g) 11, sat. fat (g) 2.5, carb. (g) 28, fiber (g) 7, pro. (g) 33, sodium (mg) 678, Percent Daily Values are based on a 2,000 calorie diet

* Per serving · 4 servings · Values may vary.