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Buffalo Grilled Chicken Wrap

Makes 4 servings

Prep time: 15 min.
Marinate time: 1 hr.
Grilling time: 15 min.
Standing time: 5 min.

Ingredients:

• 1 1/4 - cups Chunky Salsa
• 4 - skinless, boneless chicken breasts halves
• 4 - large romaine or iceberg lettuce leaves
• 2 - medium carrots, shredded (about 1 cup)
• 2 - stalks celery, sliced (about 1/2 cup)
• 1/4 - cup crumbled blue cheese

Directions:

1. Pour 1/2 cup salsa into a 2-quart shallow baking dish or gallon-size resealable plastic bag.
2. Add the chicken and turn to coat.
3. Cover the dish or seal the bag and refrigerate for 1 hour, turning the chicken over a few times during marinating.

1. Remove the chicken from the marinade. Discard the marinade.
2. Grill the chicken for 15 minutes or until the chicken is cooked through, turning the chicken over once halfway through grilling and brushing with 1/4 cup salsa.
3. Remove the chicken to a cutting board and let stand for 5 minutes.
4. Cut the chicken into thin slices.
5. Arrange 1/4 of the chicken down the center of each lettuce leaf.
6. Top each with 1/4 cup carrots, 2 tablespoons celery, 2 tablespoons salsa and 1 tablespoon cheese.
7. Roll up lettuce leaves to enclose the filling.
8. Serve immediately.