Buffalo Chicken Wrap
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2 tablespoons extra virgin olive oil
6 ounces boneless, skinless chicken breast*, cut into ½ inch pieces
2 tablespoons Louisiana hot sauce
3 carrots, peeled and grated
2 tablespoons crumbled bleu cheese
¼ cup low fat Greek yogurt
2 green onions, thinly sliced
2 whole-wheat tortillas
Avocado, optional (but it's so good for you!)
Lime, optional
DIRECTIONS:
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In a large, nonstick skillet, heat the olive oil on medium-high until it shimmers.
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Add the chicken breast and cook, stirring occasionally, until it is opaque, five to seven minutes.
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Add the hot sauce. Cook, stirring, until the meat is coated. Set aside to cool completely.
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In a medium bowl, combine the carrots, bleu cheese, yogurt, and green onions. Mix well.
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To assemble, spoon the cooled chicken onto the tortillas. Top with the carrot mixture and wrap.
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* Use leftover chicken or rotisserie to make the process even easier!
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Recipe from the 28-Day Gout Diet Plan book
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