buffalo chicken and blue cheese wraps

When I got my Woman's Day magazine and saw this recipe, I was pumped.  I love anything having to do with buffalo chicken. It's a simple recipe and you can make the chicken ahead of time or buy a rotisserie chicken to save time.  It's a great grab 'n go lunch. Enjoy!

Buffalo Chicken and Blue Cheese Wraps

• Kosher salt and pepper
• 2 6-oz boneless, skinless chicken breasts
• 2 Tbsp lowfat Greek or plain yogurt
• 1 Tbsp white wine vinegar
• 3 stalks celery, thinly sliced on a diagonal
• 2 scallions, thinly sliced
• 2 oz blue cheese
• 1/4 cup ketchup
• 3 Tbsp buffalo wing sauce
• 4 medium flour tortillas or wraps

Recipe Preparation

1. Fill a medium saucepan halfway with water; bring to a boil and add 1 tsp salt. Add the chicken, reduce heat and gently simmer until cooked through, 10 to 12 minutes. Transfer to a plate and, when cool enough to handle, shred into pieces.

2. Meanwhile, in a medium bowl, whisk together the yogurt, vinegar, and ¼ tsp each salt and pepper. Add the celery and scallions and toss to coat; fold in the blue cheese.

3. In a second bowl, whisk together the ketchup and wing sauce. Add the shredded chicken and toss to coat. Wrap up the chicken and celery salad in the tortillas.