Crock Pot Buffalo Chicken Lettuce Wraps
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
Saturated Fat 1g
Adapted from: SkinnyTaste.com