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Buffalo Chicken Wraps with Kale, Carrot, Celery & Blue Cheese Salad.

  • 2 medium
    carrots
  • 2 sticks
    celery
  • ¾ lb
    chicken breasts, boneless skinless
  • ½ (4 oz) pkg
    crumbled blue cheese
  • ½ bunch
    kale
  • 2
    large flour tortillas
  • ½ cup
    plain Greek yogurt
  •  
    apple cider vinegar
  •  
    black pepper
  •  
    butter, unsalted
  •  
    chili-garlic sauce
  •  
    garlic powder
  •  
    honey
  •  
    onion powder
  •  
    salt
  •  
    Worcestershire sauce
  • 1
    Place chili-garlic sauce, vinegar, honey, Worcestershire, and spices in a small bowl; whisk to combine the Buffalo sauce.
    1 ½ tbsp chili-garlic sauce
    2 tsp apple cider vinegar
    2 tsp honey
    1 tsp Worcestershire sauce
    ¼ tsp garlic powder
    ¼ tsp onion powder
    ¼ tsp salt
  • 2
    Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets; cut each fillet crosswise into 1-inch thick strips.
    ¾ lb chicken breasts, boneless skinless
  • 3
    Preheat a skillet over medium-high heat.
  • 4
    Once the skillet is hot, add butter and swirl to coat the bottom.
    1 tbsp butter, unsalted
  • 5
    Add chicken and buffalo sauce to the skillet, tossing to coat. Cook, turning strips occasionally, until cooked through; 4-5 minutes. Remove skillet from the heat and set aside. (Reserve sauce bowl for later use.)
  • 6
    Meanwhile, wash and dry the fresh produce.
    ½ bunch kale
    2 medium carrots
    2 sticks celery
  • 7
    Using a clean cutting board, fold kale leaves in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces and transfer to a medium bowl.
  • 8
    Peel, trim, and grate carrots; add to the bowl with the kale.
  • 9
    Trim celery and cut crosswise into ¼-inch pieces. Add to the bowl and toss to combine the salad.
  • 10
    Place yogurt, blue cheese, water, Worcestershire, vinegar, and spices in the reserved bowl. Whisk to combine the dressing.
    ½ cup plain Greek yogurt
    ½ (4 oz) pkg crumbled blue cheese
    1 tbsp water
    1 tsp Worcestershire sauce
    1 tsp apple cider vinegar
    ¼ tsp garlic powder
    ¼ tsp onion powder
    ¼ tsp black pepper
    1 pinch salt
  • 11
    Place tortillas on a flat surface and spread with half of the blue cheese dressing. Divide chicken and half of the salad between them; roll tightly to close and cut in half.
    2 large flour tortillas
  • 12
    Divide wraps between plates. Serve with remaining salad and dressing on the side. Enjoy!