Buffalo Chicken Wraps

I recently purchased an app for my iPhone.  It's called "Dotti's Food Score".  It is a great tool for people that are doing weight watchers and eat out.  It has tons and tons of chain restaurants' menu and the points value for each item.  I love how handy it has been!  But I did have one issue with it.  I was looking up the points to some of my favorite dishes at my favorite places... and I found that my 8 boneless wings from Buffalo Wild Wings = 40 points!  I only get 26 points a day!  I was so bummed.  I have been wanting them ever since I realized I really couldn't eat them.  It led me on a search to find a tasty equivalent, and boy did I ever hit the jackpot on this one!
  
I adapted this recipe from my favorite trusty WW recipe site, EmilyBites.com
Buffalo Chicken Wraps

Ingredients:
1/3 cup (heaping) unseasoned bread crumbs
2 egg whites
2 T flour
¼ t black pepper
32 oz raw boneless, skinless chicken breasts, thawed (I used 2 large breasts - I split mine width wide then cut in half, to get a total of 8 pieces)
1/3 cup Buffalo wing sauce (I used Buffalo Wild Wings Mild Sauce - $4.79 per bottle)
8 low carb, high fiber tortillas (I used La Tortilla Factory’s Smart & Delicious Low Carb, High Fiber)

Optional: additional wing sauce for drizzling, chopped lettuce, Mexican cheese, ranch or blue cheese dressing for dipping.

Directions:
1.    Preheat the oven to 375*. Line a baking sheet with parchment paper and set aside.
2.    Spread the bread crumbs across the bottom of a large dry skillet and bring over medium heat. Cook for a few minutes, stirring every minute or so to rotate which crumbs are on the bottom until the crumbs are lightly browned.
3.    In a shallow bowl, lightly beat the 2 egg whites. Place the bread crumbs on a separate shallow bowl. Pour the wing sauce in a third shallow dish. Set aside.
4.    Combine the flour, black pepper and chicken breasts in a large Ziploc bag and seal shut. Shake until the breasts are fully coated with the flour.
5.    Dip one floured chicken breast in the egg whites, coating all sides, and then press it into the bread crumbs. Flip the breast to coat with crumbs and then dip it in the wing sauce on both sides to coat. Place the coated breast on the prepared baking sheet. Repeat with remaining breasts.
6.    Bake about 30 minutes or until chicken is cooked through. Remove chicken from the oven and cut into bites (or strips if you prefer).
7.    Warm the tortillas slightly in the microwave to make them more pliable.  Divide the chicken evenly amongst the 8 tortillas and top with a drizzle of additional wing sauce if desired. Top the chicken with cheese and lettuce and then fold the ends in and the sides over. 

The points work out like this: 
torilla+buffalo chicken+lettuce = 7P+
An additional 1Tbsp of wing sauce = 1 P+ 
Dressing and cheese vary on what kind you use, and how much, but anywhere from 1-4P+

This was a serving....1/4th of a large chicken breast.

I LOVED mine with just the tortilla, chicken, and lettuce.  It had so much flavor it didn't need the ranch.  I also didn't miss the cheese.  

Kevin's comment on this meal was "I wish we would have started eating healthy like this a long time ago!  These are killer!"

If you love hot wings, this is a MUST MAKE!