your meals & moves! danica p.

Hiya Meals & Moves Fans!!!  I am super excited to be invited back by Janetha for an Encore guest post :D  You all might remember the BFL delish Enchiladas I created just for Janetha last time. 

• my name: Danica
• where i live: California
• my blog: Danica’s Daily
• my move:

Ok, so this time around I am going to provide you all with my FAVORITE way to mix things and up and cross train to burn calories.  I am a BIG FAN of walking hills because I often find them harder than running sometimes.

This Calorie Blasting walk comes from one of my old Shape Magazine from July 2007. I LOVE It and do it regularly.  You can mix it up by increasing your speeds as you increase your grades.

This 30 minute workout is designed to give you the sculpted legs of a running without running and it’s tough (especially if you do not hold on at all!)

Warm-up 0-3 minutes 3.5 mph 1% incline
Speed Walk 3-7 minutes 4.0 mph 3% incline
Power walk 7-11 minutes 3.5 mph 5% incline
Speed Walk 11-15 minutes 4.0 mph 7% incline
Power Walk 15-19 minutes 3.3 mph 8% incline
Speed Walk 19-23 minutes 3.8 mph 9% incline
Power Walk 23-27 minutes 3.0 mph 10% incline
Cool Down 27-30 minutes 3.5 mph 0% incline

• my meal:

Whenever I do a guest post for someone, I always try to think of things that they would LOVE and/or eat.  I know that the lovely Janetha is a BIG fan of SPICY CHICKEN and WRAPS.

I decided to put these two together to create SPICY BUFFALO CHICKEN WRAPS!!!  I made this version NON-BREADED to be consistent with Janetha’s Bikini Challenge, however, if you can find a crispy, crunchy and healthy breaded Spicy Buffalo Chicken version under my recipe section at Danica’s Daily.

Thanks, Janetha for letting me entertain your readers while you are off on some exotic beach in Jamaica!  I LOVE you and you seriously rock, but, next time, I wanna go toooooo (I can pretend to work for you as an accountant ;)!

SPICY BUFFALO CHICKEN WRAPS



INGREDIENTS:

1 lb boneless, skinless chicken breast

2-3 Tbsp your favorite hot sauce, depending on desired HEAT

Dashes of garlic salt and freshly ground black pepper

1 small sweet onion, chopped (optional)

1-2 tsp canola oil or nonstick cooking spray

2 stalks celery, quartered and chopped

1/4 c finely shredded low fat Monterey jack cheese  (you could omit this part and use laughing cow instead!)

1/3 c low-fat or homemade ranch (you can use HIdden Valley too)

1 carrot, shredded

1/2 yellow or red bell pepper, sliced

1/2 avocado, sliced

Handful of spinch

4 La Tortilla Low Carb Multi-Grain Wraps

INSTRUCTIONS:

1.  Chop chicken, sprinkle with garlic salt and pepper (if using).  Add hot sauce, stir to combine and set aside.

2.  Spray a nonstick pan with cooking spray, place over medium heat and add onion.  Cook for 5 minutes or until lightly browned and caramelized.  Remove from pan and set aside.

3.  Add oil or nonstick spray to pan the same pan and place over medium high heat.  Add chicken and cook about 8-10 minutes or until cooked through stirring only once or twice.  Return caramelized onions to pan and set aside.

4.  Prep your wrap fillings and heat your tortillas.  Assemble and ENJOY!

* VEGETARIANS ~ You can use Chickpeas or Potatoes for the chicken!!!

* VEGANS ~ Use ChickPeas or Potatoes Omit cheese and ranch or use, VEGAN cheese and make a version using vegan sour cream and soy milk/vinegar for the buttermilk.

Makes 4 wraps

STEP-BY-STEP:

Start with your chicken (organic tastes best and is better for you :D) and your favorite hot sauce.  I used Tapatio ~ one of Janetha’s favs.



Add garlic salt & pepper (if using) plus hot sauce.



Stir to combine and set aside.



Add onions to a nonstick pan with nonstick spray.  Cook 5 minutes to caramelize.



Remove and set aside.



Add chicken to pan and cook 8-10 minutes



Once the chicken is cooked through, remove from heat, add onions and set aside.



Prepare your ranch sauce by combining the celery, jack cheese and ranch.



Get creative with your toppings ~ I used what I had on hand to give my wrap nice crunch and creaminess ~ HELLO AVOCADO! ~ The LOVE of my LIFE!!!



Warm your tortillas in between two paper towels or use a fun tortilla warmer like this!  My mom got this for us in New Mexico and I LOVE It!



Assemble your buffalo chicken wraps.  Start with your tortilla and ranch sauce.



Add your veggies.



Add your spicy buffalo chicken



Wrap it up and resist digging in right now!



I served mine up with a side of Kale Chips.  Prepare your kale by rinsing and tearing it away from the stem.  Drizzle with a little Extra Virgin Olive Oil, Sea Salt, Black Pepper and parmesan cheese. 



Bake for 7-10 minutes at 400 watching to make sure you do not over cook.  You know they are done when they are crispy and melt in your mouth like potato chips.



Dig in and enjoy your  SPICY BUFFALO CHICKEN WRAPS WITH KALE CHIPS!



 

There you have it ~ one of my FAVORITE MEALS & MOVES!!  What do you all think?

Q’s:

1.  What is your favorite thing to add to wraps? Mine is probably hot sauce and/or avocado.

2.  What is your favorite way to cross train? Mine is walking or doing a combination of bike/elliptical/treadmill.

Have a FANTASTIC day all ~ Thanks for reading and I am sure I’ll see you all around :D

XOXO,

DANICA