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Buffalo Chicken Salad Wraps
From Statesboro Market2Go
<p>A great way to use leftover chicken while enjoying lots of different veggies! This recipe was obtained from the Mayo Clinic’s diabetes approved meal planning section. Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: mayoclinic.org (Entered by Ariana Giddens)
Serves: 4
Ingredients
3 1/4 pound
Chicken breasts
2 whole
Chipotle peppers (or substitute other peppers of your choice)
1/4 cup
White wine vinegar
1/4 cup
Low-calorie mayonnaise
2 stalks
Celery (diced)
2
Carrots (cut into matchsticks)
1 small
Onion (diced)
1/2 cup
Diced rutabaga
4 cups
Spinach (chopped)
2
Whole-grain tortillas
Step by Step Instructions
- Heat oven to 375 degrees and bake the chicken for 10 minutes on each side (when the chicken's internal temperature is 165 it is done cooking). If you prefer, you may grill the chicken instead.
- While the chicken cools, cut up the vegetables, then cut the chicken breasts into small cubes.
- Put the peppers, white wine vinegar, and mayonnaise into a blender and mix until smooth.
- Put the chicken, celery, carrots, onion, and rutabaga into a bowl and mix them together until they are well combined.
- Divide the spinach and the chicken & vegetable mixture equally between the two tortillas. Roll up the tortillas, cut them in half, then serve.