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Buffalo Chicken Lettuce Wraps

Prep Time5 minutes
Cook Time4 hours
Total Time4 hours 5 minutes
Course: Main Course
Servings: 6
Author: David Buckingham

Equipment

  • Slow Cooker
  • Instant Pot

Ingredients

Chicken

  • 24 oz boneless skinless chicken breasts
  • 1 celery stalk diced
  • 1/2 onion diced
  • 1 clove garlic minced
  • 16 oz fat free low sodium chicken broth
  • 1/2 cup cayenne pepper sauce such as Frank’s Red Hot

Wraps

  • 6 large lettuce leaves bibb or iceberg
  • 1 1/2 cups carrots shredded
  • 2 celery stalks cut into 2-inch matchsticks

Instructions

Slow Cooker Method

  • In a slow cooker, combine chicken, onions, celery stalk, garlic, and broth (enough to cover your chicken, use water if the can of broth is not enough).
  • Cover and cook on high 4 hours.
  • Remove the chicken from the 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 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!

Instant Pot Method

  • Combine chicken, onions, celery stalk, garlic, and broth (enough to cover your chicken, use water if the can of broth is not enough) in the Instant Pot. Cover and cook high pressure 15 minutes. Natural release.
  • Remove the chicken from the pot, reserve 1/2 cup broth and discard the rest. Shred the chicken with two forks, return to the pot with the 1/2 cup broth and the hot sauce and sauté 2 to 3 minutes. Makes 3 cups of 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!

Notes

Adapted from: https://www.skinnytaste.com/crock-pot-buffalo-chicken-lettuce-wraps/