Light and Healthy: Buffalo Chicken Wraps

My sister made buffalo chicken strips for the superbowl this year and they were just to die for! We acutally made them with shake and bake, a hot wing seasoning packet mixed into it, shake that with the chicken, and bake. We dipped them in blue cheese dressing and WOW! yummo!

But, when I saw that you can get buffalo style chicken strips in the freezer secion, I thought, those would be good in a wrap (like the ones I get a sonic, but spicy!). You can also use regular chicken strips, or grilled for a different flavor! Try adding a different kind of seasoning to your strips and you will have a whole new dish!

Buffalo Chicken Wraps
Grocery List:
1 pkg refrigerated fully cooked breaded Buffalo-style chicken breast strips
Four 8- to 9-in. spinach and basil–flavored wraps or plain burrito-size flour tortillas
1/4 cup fat-free ranch dressing
2 cups baby spinach leaves (or iceburg or romaine lettuce)
2 each trimmed medium ribs celery and carrots, cut in narrow 3-in.-long strips
1 medium zucchini, cut in narrow 3-in.-long strips (you could also use cucumber!)
Serve with: extra dressing for dipping and Frank's hot sauce to sprinkle

How to make it:
1. Heat oven to 400°F. You'll need a rimmed baking sheet.

2. Bake chicken as package directs.

3. Spread each tortilla with 1 Tbsp dressing, then place 1/2 cup spinach leaves and some celery, carrot and zucchini sticks down center. Top each with 1/4 the chicken strips. Scatter remaining vegetables on top and around chicken. Roll up tightly; cut diagonally in half. Serve with extra dressing and the hot sauce, if desired.

Nutritional Information:
373cal
10g fat
5g fiber
7 WW points