Recipe: Buffalo chicken salad wrap

By Mayo Clinic Staff

Dietitian's tip:

This quick-to-assemble, healthy wrap is a great way to use leftover chicken and to add vegetables to your diet.

Number of servings

Serves 4

Ingredients

  1. 3-4 ounces of chicken breasts
  2. 2 whole chipotle peppers
  3. 1/4 cup white wine vinegar
  4. 1/4 cup low-calorie mayonnaise
  5. 2 stalks celery, diced
  6. 2 carrots, cut into matchsticks
  7. 1 small yellow onion, diced (about 1/2 cup)
  8. 1/2 cup thinly sliced rutabaga or other root vegetable
  9. 4 ounces spinach, cut into strips
  10. 2 whole-grain tortillas (12-inch diameter)

Directions

You can use leftover or rotisserie chicken if you have it. If not, preheat oven to 375 F or start grill. Bake or grill chicken breasts for about 10 minutes on each side until interior temperature is 165 F. Remove, cool and cube chicken.

In a blender, puree chipotle peppers with white wine vinegar and mayonnaise. Place all ingredients except spinach and tortillas in a bowl and mix thoroughly.

Place 2 ounces spinach and half the mixture in each tortilla and wrap. Cut each wrap in half to serve.

Nutritional analysis per serving

Serving size :1/2 wrap

  • Total carbohydrate

    26 g

  • Dietary fiber

    5 g

  • Sodium

    367 mg

  • Saturated fat

    2 g

  • Total fat

    8 g

  • Trans fat

    0 g

  • Cholesterol

    76 mg

  • Protein

    31 g

  • Monounsaturated fat

    3 g

  • Calories

    300

  • Sugars

    0 g