Healthy Buffalo Chicken Wrap

INGREDIENTS

2 tablespoons  hot pepper sauce, such as Frank's RedHot

3 tablespoons  white vinegar, divided

1/4 teaspoon  cayenne pepper

2 teaspoons  extra-virgin olive oil

1 pound  chicken tenders

2 tablespoons  reduced-fat mayonnaise

2 tablespoons  nonfat plain yogurt

  Freshly ground pepper, to taste

1/4 cup  crumbled blue cheese

4   8-inch whole-wheat tortillas

1 cup  shredded romaine lettuce

1 cup  sliced celery

1   large tomato, diced

DIRECTIONS

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.

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