Imagine all the fiery hotness of buffalo chicken slices with blue cheese dressing stuffed in pita bread – all that healthy goodness in one pocket.  You can use tortillas and roll into a wrap.

Yield: 4 servings

Ingredients:

• Marinade:
• 2 tablespoons Hot Pepper Sauce
• 2 tablespoons vinegar
• 2 teaspoons Extra-virgin olive oil
• 500 grams chicken breast fillet, cut into 1/2 inch strips
• Dressings:
• 1 tablespoon vinegar
• 2 tablespoons light mayonnaise
• 2 tablespoons plain yogurt
• freshly ground pepper to tast
• 1/4 cup crumbled blue cheese
• 1 cup sliced celery
• 4 pieces Whole wheat pita pockets
• 1 cup shredded romaine lettuce
• 1 large tomato, diced

Procedures:

1. Whisk together marinade ingredients.
2. Heat oil in a large nonstick skillet over medium-high heat.  Add chicken fillets and cook until done and no longer pink in the middle, 3 to 4 minutes per side.  Add to the bowl with the marinade; toss to coat well.
3. Whisk mayonnaise, yogurt, pepper, and vinegar in a small bowl.  Stir in blue cheese and celery.
4. To assemble: cut pita in half and open pocket.  Spread with 1 tablespoon blue cheese sauce and top with one-fourth of the chicken, lettuce, celery and tomato.  Drizzle with some of the hot sauce remaining in the bowl and seal.  Repeat with the remaining pockets.

Nutrition Facts Per Serving:

• Calories (kcal) 494
• Carbohydrates (g) 37
• Protein (g) 24
• Fat (g) 28

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