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Buffalo-chicken Wraps

  • 1
  • Easy
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Recipe Ingredients

  • ½ cup (60g) blue cheese, crumbled
  • ⅓ cup low-fat buttermilk
  • 2 tsp fresh lemon juice
  • 1 clove garlic, crushed
  • ⅛ tsp salt
  • ⅛ tsp freshly ground black pepper
  • 4 stalks celery, sliced very thinly at an angle
  • 1 cup cherry tomatoes, cut into halves
  • 3 cups cos lettuce, chopped
  • 3 tbsp Buffalo-style hot sauce
  • 1 tbsp margarine or butter, melted
  • 5 cups chicken meat, cooked  and shredded
  • 4 (25cm round) soft spinach or sun-dried-tomato wraps

Recipe Directions

TIP  We used rotisserie chicken here, shredding the meat from 1 whole (1,5kg) chicken. Alternatively, you can use any leftover chicken you have on hand.
  1. In a large bowl, stir together blue cheese, buttermilk, lemon juice, garlic, salt and pepper until well blended.
  2. Add celery, tomatoes and lettuce, and toss to coat.
  3. In another large bowl, stir together the hot sauce and margarine. Add the chicken and toss to coat.
  4. Divide the chicken and vegetable mixtures among the wraps.
  5. Fold up one end of each wrap and tightly roll.
EACH SERVING About 2 510kJ, 53g protein, 38g carbohydrate, 25g total fat  (8g saturated), 3g fibre, 146mg cholesterol.

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