Buffalo Chicken Lettuce Wraps
30 MIN
| 12 | pieces PERDUE® SIMPLY SMART® Breaded Chicken Breast Tenders, Gluten Free (22 oz.), Frozen or PERDUE® SIMPLY SMART® Gluten Free Breaded Chicken Breast Tenders (11.2 oz.) |
| 3/4 | cup hot cheese sauce |
| 1 | cup ripe plum tomatoes, diced |
| 1/2 | cup fresh scallions, minced |
| 1 | avocado, peeled, pitted and diced |
| 1/2 | cup plain non-fat Greek-style yogurt |
| 3 | tablespoons fresh cilantro, minced |
| 1 | lime, juiced and zested |
| Cheese Sauce | |
| 1/2 | cup pasteurized cheese product, 2% milk, cut into cubes |
| 1/4 | cup non-fat milk |
| 1 | teaspoon dry mustard |
| 1/4 | teaspoon ground red pepper |
| 1 |
Bake chicken tenders according to package directions.
TIP: For cheese sauce, substitute 1 fresh, seeded, jalapeno for spices. |
| 2 | Divide chicken tenders among 4 flat, heated bowls or soup plates. Drizzle each dish of chicken tenders with 3 tablespoons of cheese sauce. Top each with 1/4 cup tomatoes, 2 tablespoons scallions and 2 tablespoons avocado. |
| 3 | Combine yogurt, cilantro and lime juice and zest. To serve, place a dollop of yogurt mixture on each portion of chicken nachos. |
| 4 | Cheese Sauce Combine cheese, milk and spices in a microwave-safe container and cook on high for 30 seconds. Stir well and reheat another 30 seconds. Serve while hot. |
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