I'm so lucky to be part of The Daily Meal's Culinary Content Network (CCN), a wonderful community of recipe writers and restaurant reviewers, as well as food bloggers and photographers. The CCN is invitation-only; I feel like my high school self is looking at me and saying, "You're hanging with the cool kids!"
As part of this network, we are sometimes asked to create recipes for various products. Our challenge this time: create a delicious, simple, and gorgeous recipe using Tyson's Crispy Chicken Strips. (Full disclosure: the chicken was given to me free of charge for use in this recipe challenge.)
I decided to take those chicken strips—as crispy as promised!—and surround them with delicious, raw veggies. Crunchy lettuce and carrots, creamy avocado, and delicate lettuce make these wraps vibrant and tasty. Oh, and incredibly easy! I hope you enjoy them as much as my family did.
- 4-6 Tyson Crispy Chicken Strips
- 1/3 cup of your favorite buffalo sauce (we like Frank's Red Hot Buffalo Wing Sauce )
- 1/4 cup blue cheese dressing (I used my Yogurt Gorgonzola dressing)
- 6 large leaves of Boston lettuce, washed and dried
- 1/2 carrot
- 1/2 celery stalk
- 2 scallions, green tops only
- 1/2 avocado
Bake the chicken strips according to the directions on the package.
While the chicken is cooking, julienne the carrot and celery. You can either cut them into very skinny matchsticks or use a julienne peeler (I did the latter because I am all about the shortcuts, you guys!). Chop the scallions, dice the avocado, and set all the veggies aside.
Pour the buffalo sauce in a small bowl. As soon as the chicken is ready, remove it from the oven and cut into bite-size pieces. Toss those pieces in the sauce.
Arrange the lettuce leaves on plates. Top each with chicken, diced avocado, matchsticks of carrots and celery, and a spoonful of blue cheese dressing. Sprinkle chopped scallions over the wraps.
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