Ingredients
4
boneless skinless chicken breast halves, cut into bite-sized strips
1/4
teaspoon salt
1
tablespoon hot pepper sauce
1/2
cup finely chopped celery
2
oz. blue cheese, crumbled (1/2 cup)
1/2
cup purchased fat-free blue cheese salad dressing
4
(10-inch) fat-free flour tortillas
1 1/3
cups shredded lettuce
1/4
cup shredded carrot
Preparation
In medium bowl, combine chicken, salt and hot pepper sauce; toss to mix.
Spray medium nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 4 to 5 minutes or until chicken is no longer pink and liquid is evaporated, stirring occasionally.
Meanwhile, in small bowl, combine celery, cheese and salad dressing; mix well.
Spoon celery mixture onto each tortilla; spread to within 1/4 inch of edge. Spoon chicken down center of each tortilla. Top each with 1/3 cup lettuce and 1 tablespoon carrot. Fold or roll up tortillas.
