• 1serving
  • 15minutes
  • 373calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, E
MineralsNatrium, Manganese, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pkg (9 1/2 oz) refrigerated fully cooked breaded Buffalo-style chicken breast strips

  2. 8- to 9-in. spinach and basil-flavored wraps or plain burrito-size flour tortillas

  3. 1/4 cup fat-free ranch dressing (such as Wish-Bone)

  4. 2 cups baby spinach leaves (from a 5-oz bag)

  5. 2 each trimmed medium ribs celery and carrots, cut in narrow 3-in.-long strips

  6. 1 medium zucchini (about 6 oz), cut in narrow 3-in.-long strips

Instructions Jump to Ingredients ↑

  1. Heat oven to 400°F. You'll need a rimmed baking sheet.

  2. Bake chicken as package directs.

  3. Spread each tortilla with 1 Tbsp dressing, then place 1/2 cup spinach leaves and some celery, carrot and zucchini sticks down center. Top each with 1/4 the chicken strips. Scatter remaining vegetables on top and around chicken. Roll up tightly; cut diagonally in half. Serve with extra dressing and the hot sauce, if desired.


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