Crock Pot Buffalo Chicken Lettuce Wraps

By Stef -
Recipe: skinnytaste.com.
Picture: skinnytaste.com

So an in online instructor, I feel the compulsive need to cite things so I can give credit where credit is due. These did come from skinnytaste.com, which is a website I want to explore even more now that I have discovered it. I made these a few weeks ago and really liked them, but it could be because I added sugar to it. This recipe calls for Frank's hot sauce, and if you mix that with brown sugar, it becomes scarily close to the Winger's sauce that they use on their wings. So this recipe would be a lot healthier if you made it as is, but I had to change that up a bit. I'll label it as "healthy" and "low-carb", but again, that's only if you leave the sugar out of it.

The dressing I used for this was the leftover dressing I had from when I made the southwest chopped salad dressing with cilantro dressing back in June. I thought it went great with this and the Greek yogurt complimented the meat perfectly.  Just as a reminder, I have put that recipe below. I would give these an 8.

Crock Pot Buffalo Chicken Lettuce Wraps. 
Ingredients:

For the chicken:


  • 24 oz boneless skinless chicken breast
  • 1 celery stalk
  • 1/2 onion, diced
  • 1 clove garlic
  • 16 oz fat free low sodium chicken broth
  • 1/2 cup hot cayenne pepper sauce (I used Frank's)
  • 3/4 C. brown sugar

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

Directions:

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. 

Cilantro-Lime Dressing

Recipe yields 3/4 cup dressing

 Ingredients
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 cup plain Greek yogurt
2 Tbsp. fresh lime juice (about 1/2 lime)
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white vinegar
1/8 tsp. salt Directions
Puree all ingredients in a blender or food processor until smooth.
Taste and adjust seasonings if necessary.

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