chicken breast halves, boneless, skinless (cut crosswise in 1/2 inch strips)
5
tablespoons
mayonnaise
5
tablespoons
yogurt
1/4
teaspoon
black pepper, freshly ground
10
tortillas (approx 7-8" dia)
Tortillas, whole-wheat
2
1/2
cups, shredded
romaine lettuce
2
1/2
cups, diced
celery, sliced
2
1/2
large whole (3" dia)
Tomatoes, chopped
2/3
cup, shredded
cheddar cheese
Steps
Sequence
Step
1
Whisk hot pepper sauce, 2 tablespoons vinegar and cayenne pepper in a medium bowl.
2
Cook bacon in large nonstick skillet over medium heat until brown and just crisp.
3
Heat oil in a large nonstick skillet over medium-high heat. Add chicken tenders; cook until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Add to the bowl with the hot sauce; toss to coat well.
4
Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon vinegar in a small bowl. Stir in blue cheese.
5
To assemble wraps: Lay a tortilla on a work surface or plate. Spread with 1 tablespoon blue cheese sauce and top with one-tenth of the chicken
