Mayo Clinic Health Library

Recipe: Buffalo chicken salad wrap

Updated: 01-10-2013

Dietitian's tip: This quick-to-assemble, healthy wrap is a great way to use leftover chicken and to add vegetables to your diet.

Ingredients

Serves: 4

  • 3-4 ounces of chicken breasts
  • 2 whole chipotle peppers
  • 1/4 cup white wine vinegar
  • 1/4 cup low-calorie mayonnaise
  • 2 stalks celery, diced
  • 2 carrots, cut into matchsticks
  • 1 small yellow onion, diced (about 1/2 cup)
  • 1/2 cup thinly sliced rutabaga or other root vegetable
  • 4 ounces spinach, cut into strips
  • 2 whole-grain tortillas (12-inch diameter)

Directions

You can use leftover or rotisserie chicken if you have it. If not, preheat oven to 375 F or start grill. Bake or grill chicken breasts for about 10 minutes on each side until interior temperature is 165 F. Remove, cool and cube chicken.

In a blender, puree chipotle peppers with white wine vinegar and mayonnaise. Place all ingredients except spinach and tortillas in a bowl and mix thoroughly.

Place 2 ounces spinach and half the mixture in each tortilla and wrap. Cut each wrap in half to serve.

Nutritional Analysis per serving
  • Calories: 300
  • Total carbohydrate: 26 g
  • Cholesterol: 76 mg
  • Dietary fiber: 5 g
  • Monounsaturated fat: 3 g
  • Protein: 31 g
  • Saturated fat: 2 g
  • Sodium: 367 mg
  • Sugars: 0 g
  • Total fat: 8 g
  • Trans fat: 0 g
Click to expand tables
Mayo Clinic Healthy Weight Pyramid Servings
Diabetes Meal Plan Exchanges
DASH Eating Plan Servings