Ingredients
1/2 pound boneless skinless chicken breast, cubed1/2 teaspoon canola oil2 tablespoons Louisiana-style hot sauce1 cup shredded lettuce2 flour tortillas (6 inches), warmed2 teaspoons reduced-fat ranch salad dressing2 tablespoons crumbled blue cheese
Preparation
In a large nonstick skillet, cook chicken in oil over medium heat for 6 minutes; drain. Stir in hot sauce. Bring to a boil. Reduce heat; simmer, uncovered, until sauce is thickened and chicken is no longer pink, 3-5 minutes.
Place lettuce on tortillas; drizzle with ranch dressing. Top with chicken mixture and blue cheese; roll up.
