Buffalo Chicken Wraps

Divide the chicken and vegetable mixtures
among the lavashes. Fold up one end of each lavash and tightly roll with
filling

Total time: 35 times

Makes: 4 main-dish servings

Receipt: We
used rotisserie chicken here, shredding the meat from 1 whole chicken.
Alternatively, you can use any leftover chicken you have on hand

·        
½ c. crumbled blue cheese (2 ½ oz)

·        
1/3 c. low-fat buttermilk

·        
2 tsp. fresh lemon juice

·        
1 clove garlic, crushed with press salt and
pepper

·        
4 stalks celery, very thinly sliced at an angle

·        
1 c. grape tomatoes, cut into halves

·        
3 c. chopper roamaine lettuce (from 1 heart)

·        
3 Tbsp. Buffalo-style hot sauce

·        
1 Tbsp. margarine or butter, malted

·        
5 c. shredded cooked chicken meat

·        
4 (10-in round) soft spinach or sun-dried-tomato
lavashes or wraps

1. In large bowl, stir together blue cheese,
   buttermilk, lemon juice, garlic, 1/8 teaspoon slat, and 1/8 teaspoon
   freshly ground black pepper until well blended. Add celery, tomatoes, and
   lettuce, and toss to coat.
2. In another large bowl, stir together the
   hot sauce and margarine. Add the chicken and toss to coat.
3. Divide the chicken and vegetable mixtures
   among the lavashes. Fold up one end of each lavash and tightly roll with
   filling

Each serving: About 600 calories, 53g protein, 38g carbohydrate, 25g total fat
(8g saturated), 3g fiber, 146mg cholesterol, 1325mg sodium

Buffalo
Chicken Wraps