Ingredients
- Source: Clean Eating Magazine, June 2012 Issue
- (Serves 4)
- Directions
- 1 lb. boneless, skinless chicken breast
- Olive oil cooking spray
- 1 tsp. smoked paprika
- 1 tsp. chile powder
- 1/2 tsp. sea salt
- 1/2 sweet onion, chopped **
- 1/2 cup non-fat plain Greek yogurt **
- 5 Tbsp. low-fat buttermilk **
- 1-1.5 Tbsp. hot sauce **
- 1 head romaine lettuce, chopped
- 1 head red leaf lettuce, chopped
- 1 yellow or green bell pepper, sliced thinly
- 1 pint grape tomatoes, halved
- 1 cup peeled and shredded carrots
- 2 ounces crumbled blue cheese
- 4 whole wheat tortillas **
Preparation
Step 1
Directions
1. Preheat broiler to high. Place chickenon a baking sheet coated with cooking spray. Lightly mist chicken with cooking spray and sprinkle evenly on both sides with paprika, chile powder, and salt. Broil 6 to 8 inches from the heat until center of chicken is no longer pink, about 6 minute sper side. Transfer chicken to a cutting board and let rest for 3 to 5 minutes before cutting into small chunks (~1/4 inches).
2. In a blender, puree onion, buttermilk, greek yogurt, and hot sauce. Taste and add more hot sauce if you want.
3. Heat tortillas in oven if you want them hot. Place a hot tortilla on each plate and divide romaine and red leaf lettuces among 4 tortillas and top with bell pepper, tomatoes, carrots and chicken, dividing each evenly. Serve yogurt mixture on the side and drizzle on top of wraps. Sprinkle each with blue cheese and serve immediately!