For the chicken:

  • 24 oz boneless skinless chicken breast
  • 1 celery stalk
  • 1/2 onion, diced
  • 1 clove garlic
  • 16 oz fat free no salt added chicken broth (like Kitchen Basics Unsalted Stock)
  • 1/2 cup hot cayenne pepper sauce (ex. Frank’s)

For the wraps:

  • 6 large lettuce leaves, Bibb or Iceberg
  • 1 1/2 cups shredded carrots
  • 2 large celery stalks, cut into 2 inch matchsticks


In a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn’t enough). Cover and cook on high 4 hours.
Remove the chicken from pot, reserve 1/2 cup broth and discard the rest.
Shred the chicken with two forks, return to the slow cooker with the 1/2 cup broth and the hot sauce and set to on high for an additional 30 minutes.
Makes 3 cups chicken.

To prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and dressing of your choice.
Wrap up and start eating!
Makes 6 servings

Serving Size: ½ cup chicken + veggies


Calories 179
Fat 3g
Saturated Fat 1g
Cholesterol 85mg
Sodium 351mg
Potassium 116mg
Carbohydrate 3g
Fiber 0.4g
Sugar 1g
Protein 34g

Adapted from: