Buffalo Chicken Salad



2 cups cooked chicken, shredded or cubed
1 single-serving container of plain nonfat Greek yogurt (5 to 6 oz)
1/4 cup + 2 Tbsp buffalo sauce, divided (I like Frank’s Red Hot)
1 Tbsp ranch dressing mix
1/2 cup sliced baby carrots (approx 8-10 med/large baby carrots)
1/2 cup diced celery (approx 1 stalk)
1/2 cup red onion, diced small
1/2 cup blue cheese crumbles or 1/2 cup reduced fat cheddar cheese shredded

Mix yogurt, 1/4 cup buffalo sauce, and ranch mix together until well blended. Taste to check the heat of the mixture; add additional buffalo sauce if desired. Stir in chicken until chicken is well-coated. Stir in vegetables and cheese until evenly-mixed.

Serve chilled in a lettuce wrap or low-carb wrap. Top with additional cheese if desired.

Serves 3-4 wraps.


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