Buffalo Chicken Wrap & Sweet Potato Fries

Doesn't that look yummy? And it is good for you. What more do you want? Oh, the recipe? Here you go!

Buffalo Chicken Wraps
1-2 large boneless, skinless chicken breasts
1-2 T. butter
3-4 Tbsp Hot Sauce
1/2 head of lettuce sliced thin
Light Ranch or Blue Cheese dressing
Reduced fat Cheddar cheese, shredded
4 large tortillas or wraps

Cut the chicken breast into tenders and put into a hot skillet with butter. Let chicken cook on one side until browned and then turn to cook the other side. Meanwhile, in a bowl,add the dressing to the lettuce until it is nicely coated. When chicken is done, transfer it to a bowl and add hot sauce and stir until chicken is coated. Add more or less according to your taste.
Take your tortillas and warm them in the microwave for 15-20 seconds. This just helps them fold better without breaking. Put lettuce mixture in the center of the tortilla in a line about 1" away from the edges. Top with 2-3 chicken pieces and some shredded cheese. Fold ends in and then carefully wrap the side closest to you into the center and then roll the whole thing over so that the last flap is now under the wrap. Get it? Good. Now, just cut the wrap in half and enjoy.

Sweet Potato Fries

This is one of those "invent it as you go" recipes. But here is how I made mine:

1-2 large sweet potatoes
1-2 Tbsp olive oil
course kosher salt
cayenne pepper
brown sugar

Preheat oven to 400 degrees.
Peel sweet potatoes and cut into long strips. Try to make them similar sizes so that they will bake evenly. Put potatoes in a bowl and add olive oil, salt, dash or two of cayenne and about 2 tablespoons of brown sugar. Stir to coat evenly. Prepare cookie sheet with foil and give it a spay of Pam. Spread fries in a single layer on sheet and place in hot oven. Cook for 25-30 minutes or longer for more crisp fries. Use a spatula to turn fries after 15 minutes. Add more salt if need.