Buffalo Chicken Salad Wraps

• 1 pound boneless, skinless chicken breasts
• 1/2 cup shredded carrots
• 1/2 cup thinly sliced celery
• 1/4 cup white vinegar
• 1/4 cup cider vinegar
• 1/4 cup light mayonnaise
• 2 tablespoons cayenne pepper sauce (such as Frank's RedHot)
• 4 100 percent whole-wheat wraps (such as Flatout)
• 2 cups shredded iceberg lettuce
• 1 ounce crumbled blue cheese

1. 1. Place chicken in a large saucepan and cover with water. Bring to a boil; simmer until no longer pink in the middle, 10 to 15 minutes. Transfer to a cutting board and let cool, then shred using two forks.
2. 2. Meanwhile, combine carrots, celery and vinegars in a small bowl; set aside. Whisk together mayonnaise and cayenne pepper sauce in a medium bowl; add chicken and stir to coat. Drain vegetables in a colander, shaking to remove as much liquid as possible.
3. 3. Fill wraps with lettuce, vegetables and chicken salad. Sprinkle with blue cheese, roll up and cut in half diagonally.
4. Nutrition Information: Per Serving: cal. (kcal) 327, Fat, total (g) 11, sat. fat (g) 2.5, carb. (g) 28, fiber (g) 7, pro. (g) 33, sodium (mg) 678, Percent Daily Values are based on a 2,000 calorie diet

chicken breasts, carrots, celery, white vinegar, cider vinegar, light mayonnaise, cayenne pepper, percent, blue cheese

Taken from www.epicurious.com/recipes/member/views/buffalo-chicken-salad-wraps-53058021 (may not work)