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Ingredients
For the salad dressing:
- ¼ cup cottage cheese
- 3 Tbsp. lemon juice
- 2 garlic cloves, minced
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. fresh dill, chopped
- Garlic salt, to taste
- ¼ cup blue cheese crumbles
For the wrap:
- 1 sandwich wrap
- 1 cup lettuce
- ¼ cup black beans, rinsed and drained
- ¼ cup corn
- 2 Tbsp. chopped red onion
- 2 boneless, skinless chicken breasts
- 2 Tbsp. Buffalo sauce
- Salt and pepper, to taste
Instructions
- Cook the 4 ounces of chicken breast in a skillet or on a grill until cooked through to an internal temperature of 165 degrees.
- Once cooked, chop or shred the chicken and toss it in a bowl with the 2 tablespoons of Buffalo sauce.
- In a separate bowl, prepare the dressing: Combine the 1/4 cup of cottage cheese, 3 tablespoons lemon juice, minced garlic, 2 tablespoons of Worcestershire sauce, 1 tablespoon dill, 1/4 teaspoon of garlic salt and 1/4 cup of blue cheese crumbles. Mix well.
- Lay the sandwich wrap on a flat surface.
- Add the 1 cup of lettuce, 1/4 cup of black beans, 1/4 cup of corn and 2 tablespoons of red onion in a line down the center of the wrap.
- Top with the Buffalo chicken and a drizzle of the prepared dressing.
- Fold in the sides of the wrap and roll tightly. Slice in half and serve.
NUTRITION FACTS
PER SERVING
Calories: 592
Protein: 50g
Carbohydrate: 67g
Fiber: 14g
Total Fat: 14g
Saturated Fat: 6.8g
Cholesterol: 90mg
Calcium: 33% DV
Sodium: 1,702mg
Potassium: 1,577mg
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