Looks like an amazing recipe--very SBD-safe already. I think that using regular mayo would be better, since it's good fat and would lessen the sugar content.
Buffalo Chicken Wrap
Makes 4 servings
2 tablespoons hot pepper sauce, such as Frank's RedHot
3 tablespoons white vinegar, divided
¼ teaspoon cayenne pepper
2 teaspoons extra-virgin olive oil
1 pound chicken tenders
2 tablespoons reduced-fat mayonnaise [I'd use regular--less sugar]
2 tablespoons nonfat plain yogurt
Freshly ground pepper to taste
¼ cup crumbled blue cheese
4 8-inch whole-wheat tortillas
1 cup shredded romaine lettuce
1 cup sliced celery
1 large tomato, diced
1. Whisk hot pepper sauce, 2 tablespoons vinegar and cayenne pepper in a medium bowl.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken tenders; cook until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Add to the bowl with the hot sauce; toss to coat well.
3. Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon vinegar in a small bowl. Stir in blue cheese.
4. To assemble wraps: Lay a tortilla on a work surface or plate. Spread with 1 tablespoon blue cheese sauce and top with one-fourth of the chicken, lettuce, celery and tomato. Drizzle with some of the hot sauce remaining in the bowl and roll into a wrap sandwich. Repeat with the remaining tortillas.
Per serving: 275 calories; 8 g fat (2 g sat, 2 g mono); 55 mg cholesterol; 29 g carbohydrate; 24 g protein; 4 g fiber; 756 mg sodium.
Nutrition bonus: Vitamin A (35% daily value), Selenium (28% dv), Vitamin C (20% dv).
I make veggie versions of this often, but don't use vinegar- I prefer just franks red hot and a lot of it! and ranch! YUM! I also make salad and put a veggie chicken patty on top drenched in redhot! I am thinking that may be my lunch now!!! LOL
10.29.11 ZOMBIE BUFFET! Not timed
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11.24.11 Turkey Trot 5K 39:22
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