Slow Cooker Buffalo Chicken Lettuce Wraps
Servings: 6 2 wraps each
Calories: 210kcal
Ingredients
For the Chicken
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 medium celery stalk
- 1/2 medium onion, chopped
- 1 clove garlic
- 2 cups low sodium chicken broth
- 1/2 cup cayenne pepper sauce (such as Frank's RedHot Original)
For the Blue Cheese Dressing
- 6 tablespoons lowfat buttermilk
- 1/4 cup light mayonnaise
- 5 tablespoons crumbled blue cheese
- 2 tablespoons chopped scallion, white parts only
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon dried parsley flakes
- 1/8 teaspoon kosher salt
- freshly ground black pepper
For the Wraps
- 12 outer lettuce leaves (such as green leaf, red leaf, or iceberg)
- 3/4 cup shredded carrots
- 3/4 cup 2 inch long celery matchsticks (from 2 stalks)
Instructions
- For the chicken: In a slow cooker, arrange the chicken, celery, onion, and garlic. Pour in enough broth to cover the chicken (add water if the broth isn't enough).
- Cover and cook on high for 2 hours or on low for 4 hours, until the chicken is cooked through.
- Remove the chicken from the slow cooker and discard the liquid and vegetables. Shred the chicken with 2 forks and return it to the slow cooker. Add the hot sauce and cook on high for 30 minutes.
- For the blue cheese dressing: In a blender, combine the buttermilk, mayonnaise, 2 tablespoons of the blue cheese, the scallions, garlic powder, onion powder, parsley, salt, and pepper. Blend until smooth. Stir in the remaining blue cheese.
- To serve, put 2 lettuce leaves on each of 6 plates. Place a generous 1/4 cup chicken on each leaf, top with 1 tablespoon carrots, and 1 tablespoon celery, and 1 tablespoon of the dressing.
Notes
Whole30 Ranch Dressing: Whisk together 1 cup Paleo mayo, 1/4 cup coconut cream, 2 tablespoons red wine vinegar, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon pepper, and 1/4 teaspoon paprika
Nutrition
Calories: 210kcal