Grilled Buffalo-Style Chicken Wraps
- 4 boneless, skinless chicken breasts (5-6 oz/150–175 g each)
- 1 tbsp (15 mL) canola oil
- ½ tsp (2mL) salt
- ¼ tsp (1mL) coursely ground black pepper
- 2 medium stalks celery
- 3 green onions with tops
- 1 medium carrot, peeled
- 1 tbsp (30mL) Cayenne pepper sauce
- ½ cup (125mL) light mayonnaise
- 2 oz (60 g) blue cheese, crumbled
- 1 garlic clove, pressed
- 3 (11"/28-cm) flour tortillas (see Cook’s Tip)
Pre-heat Executive Nonstick Grill Pan and the Grill Press over medium heat for 3-5 minutes. Brush the chicken with oil and season with salt and pepper. Grill the chicken using the grill press for about 5 minutes per side, or until the internal temperature reaches 160°F (71°C). Remove the chicken from the pan and turn stovetop off. Cool the chicken for 5 minutes and dice into ½” (1 cm) pieces with the 5” (13 cm) Santoku Knife.
Meanwhile, thinly slice celery and green onions. Grate the carrot into short strips with the Veggie Strip Maker. Combine the celery, green onions and carrot in a small Glass Mixing Bowl and set aside.
In a medium glass bowl, combine the mayonnaise, blue cheese, garlic pressed with Garlic Press and sauce and mix well. Add chicken to the bowl and stir to coat.
To assemble wraps, spoon one-third of the chicken mixture widthwise over center of one tortilla and top with one-third of the vegetable mixture. Fold in the sides of the tortilla and roll up tightly into a burrito. Repeat two times for a total of three wraps.
Reheat the Grill Pan and the Grill Press over medium-low heat for 1-3 minutes. Place the wraps in pan. Top with press and cook 3–4 minutes per side or until grill marks appear. Remove the wraps from the pan. Cut in half on a bias and serve immediately.
- 6 servings of 1/2 wrap
Nutrients per serving:
(½ wrap): Calories 330, Total Fat 16 g, Saturated Fat 4.5 g, Cholesterol 65 mg, Sodium 970 mg, Carbohydrate 22 g, Fiber 1 g, Sugars 2 g, Protein 22 g
Removing the chicken at 160°F (71 °C) helps prevent overcooking. The chicken temperature will rise to 165°F (74 °C) during cooling.