Lunchtime Epiphany

I have relayed to you all my troubles with coming up with items for lunch. Occasionally I find something interesting, but I often fall back to some old stand-bys. It was looking like that would be the case the other weekend.

I had been in my pantry the night before and saw some canned chicken and in my fridge and noticed some wraps that were not allocated to a recipe on the menu. What should I have? Chicken salad sounded good. I had just bought some low-calorie mayo to use in a recipe that hid some of the taste (doesn’t compare to the full test stuff), but not sure I wanted that for the chicken salad.

Then my eye hit on the bottle of Buffalo Wing sauce. I could make Buffalo chicken wraps. I had some celery and blue cheese crumbles too. It sounded good, but I was really in the mood for something creamy. So I had an epiphany and combined them – Buffalo Chicken Salad Wraps.

The orange in the picture is actually the Buffalo sauce.

Not much to these.

I drained the chicken and added the Buffalo wing sauce.

Added the mayo.

Spread some out on a wrap and added chopped celery and crumbled blue cheese.

For those who want a healthier option (maybe to offset the blue cheese), ditch the wrap and put it in a large leaf of iceberg lettuce.

Buffalo Chicken Salad Wrap

Prep Time: 0 hr 0 min | Cook Time: 0 hr 0 min | Servings: 1 serving | Difficulty: Easy

Ingredients:

• 1 medium can of chicken

• 3 tbs buffalo sauce

• 2 tortillas

• 1 rib celery chopped.

• 1/2 cup blue cheese crumbles

Directions:

Shred chicken with a fork Mix buffalo sauce with drained chicken.

Place tortillas on a flat surface.

Place 1/2 of the chicken on each tortilla. Add celery and blue cheese. Roll and eat.