Buffalo Grilled Chicken Wrap
Prep time: 15 min.
Marinate time: 1 hr.
Grilling time: 15 min.
Standing time: 5 min.
- 1 1/4 - cups Chunky
- 4 - skinless, boneless
- 4 - large romaine or iceberg
- 2 - medium
carrots, shredded (about 1
- 2 - stalks
celery, sliced (about 1/2
- 1/4 - cup crumbled
Pour 1/2 cup salsa into a 2-quart
shallow baking dish or gallon-size resealable plastic bag.
Add the chicken and turn to coat.
Cover the dish or seal the bag and
refrigerate for 1 hour, turning the chicken over a few times
Lightly oil the grill rack and heat the
grill to medium.
Remove the chicken from the marinade.
Discard the marinade.
Grill the chicken for 15 minutes or
until the chicken is cooked through, turning the chicken
over once halfway through grilling and brushing with 1/4 cup
salsa. Remove the chicken to a cutting board
and let stand for 5 minutes.
Cut the chicken into thin slices. Arrange 1/4 of the chicken down the
center of each lettuce leaf.
Top each with 1/4 cup carrots, 2
tablespoons celery, 2 tablespoons salsa and 1 tablespoon
cheese. Roll up lettuce leaves to enclose the
filling. Serve immediately.
Did You Know...?
...that a taco is
generally eaten without utensils and is often accompanied by
garnishes such as salsa, avocado or guacamole, cilantro,
tomatoes, onions and lettuce?