BBQ-Ranch Chicken Wraps

DJ and Sam

1 ¼ lb. thin chicken breast cutlets

½ c. barbecue sauce

⅓ c. low-fat buttermilk

2 green onions

1 tbsp. cider vinegar

1 large head romaine

1 medium red pepper

1 c. fresh or thawed frozen corn

4 plain or spinach soft wraps

Preheat oven to 425°F.

Finely chop 2 green onions and set aside.

Wash and chop 1 large head romaine lettuce. Set aside.

Chop 1 medium red pepper and set aside.

In a large baking dish, toss 1 ¼ pounds chicken breast cutlets with ¼ cup barbecue sauce.

Transfer to oven and bake until chicken is cooked through, about 20 minutes.

Meanwhile, in a large bowl, whisk together ¼ cup barbecue sauce, ⅓ cup low-fat buttermilk, chopped green onions, 1 tablespoon cider vinegar, and ¼ teaspoon salt.

Remove baking dish from oven and transfer cooked chicken to a cutting board. Chop chicken into bite size pieces.

To the bowl with the dressing, add the chopped romaine, chopped red pepper and 1 cup fresh or thawed frozen corn. Add the chopped chicken and toss until everything is well coated.

To serve, divide this among wraps and fold to enclose.

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