Tailgate Tortilla Chicken Wraps with Pineapple Serrano Chile Salsa

By danaheller

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Ingredients

• Wraps:
• 2 whole boneless chicken breasts, about 16 oz
• 8 tbs Buffalo hot wing sauce (such as Texas Pete)
• 8 (8-inch) whole-weat flour tortillas
• 4 oz grated low-fat Monterey Jack cheese
• 8 oz fat-free sour cream
• 1 small avocado
• 1 cup packed arugula
• Salsa:
• 1/2 cup diced mango
• 1/2 cup diced pineapple, fresh if possible (if canned, use water-packed)
• 4 tbs chopped mint
• 4 tbs chopped cilantro
• 1 minced serrano pepper (if less heat is desired, use jalapeno)
• 1 tbs olive oil
• 1 lime, juiced
• 2 tbs granulated sugar or artificial sweetener equivalent
• 1 tsp salt
• 1 tsp black pepper

Details

Servings 8

Preparation

Step 1

Chicken:
Marinate the chicken breasts in 4 tbs of Buffalo sauce for about 1 hour. Remove from marinade and grill over medium heat until the chicken reached an internal temperature of 170 degrees. Cool. Cut into 1/2-inch strips and pour remaining hot sauce into a bowl, tossing with chicken, Refrigerate.

Salsa:
Toss mango and pineapple together with the mint, cilantro, pepper, olive oil, lime juice, sugar, salt and pepper. Refrigerate.

The day of the tailgate party, assemble the wraps, rolling equal portions of all ingredients into the tortillas. Cut on the bias, and wrap firmly in plastic wrap. Refrigerate, then transfer to a cooler.