Ingredients:
- 8 medium size whole wheat tortillas
- 1 pound skinless, boneless chicken breast
- 3 tbsp cayenne pepper hot sauce
- Non-stick cooking spray or oil, as desired
- 1 green bell pepper, cut into thin strips
- ½ red onion, cut into thin strips
- ½ cup cilantro leaves
- Green Onions, chopped, if desired
- 12 baby carrots, rinsed
- 12 celery sticks
- 1 cup prepared blue cheese dressing
Steps:
Pre-heat indoor grill to medium-high heat.
Place chicken breasts into a large zipper bag, add hot sauce and toss; close and refrigerate for approx. 30 min..
After 30 min. remove the chicken from the refrigerator. Spray or lightly brush each side of the marinated chicken with non-stick cooking spray or oil; place on pre-heated grill and cook for approx. 8 min. per side or until cooked throughly.
Place cooked chicken onto your work surface and allow to cool for a few min.. Slice each chicken breast into thin strips.
Warm the tortillas.
Lay approx. 4-5 slices of chicken across the middle of each tortilla, top the slices of chicken with a small amount of strips of green bell pepper, red onions and a tbsp of cilantro leaves.
Starting at the bottom roll tortilla forward to form a roll/wrap, repeat steps for the remaining tortillas. Sprinkle chopped green onions on top if desired.
Serve the tortillas with a side serving of baby carrots, celery sticks and a blue cheese dressing.