Reprints
A single copy of this article may be reprinted for personal, noncommercial use only.
Recipe: Buffalo chicken salad wrap
By Mayo Clinic staffOriginal Article: http://www.mayoclinic.com/health/buffalo-chicken-salad-wrap/RE12376
Free
E-newsletter
Subscribe to Housecall
Our weekly general interest
e-newsletter keeps you up to date
on a wide variety of health topics.
Mayo Clinic Housecall
Stay up to date on the latest health information.
What you get
- Free weekly e-newsletter
- Mayo Clinic expertise
- Recipes, tools and other helpful information
- We do not share your e-mail address
Dietitian's tip: This quick-to-assemble, healthy wrap is a great way to use leftover chicken and to add vegetables to your diet.
Serves 4
Ingredients
- 3-4 ounces of chicken breasts
- 2 whole chipotle peppers
- 1/4 cup white wine vinegar
- 1/4 cup low-calorie mayonnaise
- 2 stalks celery, diced
- 2 carrots, cut into matchsticks
- 1 small yellow onion, diced (about 1/2 cup)
- 1/2 cup thinly sliced rutabaga or other root vegetable
- 4 ounces spinach, cut into strips
- 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 | |||
| Calories | 300 | Sodium | 367 mg |
| Total fat | 8 g | Total carbohydrate | 26 g |
| Saturated fat | 2 g | Dietary fiber | 5 g |
| Trans fat | 0 g | Sugars | 0 g |
| Monounsaturated fat | 3 g | Protein | 31 g |
| Cholesterol | 76 mg | ||
Find Mayo Clinic on