- 2 boneless skinless chicken breast, cut into bite sized strips
- 1/4 teaspoon salt
- 1 tablespoon hot pepper sauce
- 1/2 cup finely chopped celery
- 1/2 cup bleu cheese, crumbled
- 1/2 cup fat free bleu cheese salad dressing (could also use ranch, if desired)
- 4 10 inch fat free tortillas, plain or flavored
- 1 1/3 cups shredded lettuce
- 1/4 cup shredded carrot
In a 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. Makes 4 sandwiches. *You can add and/or omit vegetables of your choice.
