While having all the same flavors as buffalo chicken wings, these lettuce wraps are a much lighter option and are perfect for lunch. Topped with celery, carrot sticks and fresh crumbled blue cheese, they are loaded with protein and flavor.
Ingredient Notes and Health Benefits:
Chicken breast: A lean source of protein high in niacin, vitamin B6, phosphorus and selenium
Carrots: High in beta-carotene, fiber and potassium. Beta-carotene is a precursor to Vitamin A, which is an important vitamin in helping our skin, immune system and for eye health.
Shredded carrots: I buy mine already shredded to save some prep time.
Butter lettuce: High in calcium, and iron which improve bone health, as well as vitamins A, C and K. This lettuce is a little sweeter when compared to other lettuce.
Garlic: Contains medicinal properties, manganese, vitamin B6, and C.
How to Make Buffalo Chicken Lettuce Wraps
Chop celery and carrots and place in slow cooker. Add chicken breasts and low sodium chicken broth. Cook on high for 4 hours. Remove chicken from slow cooker and shred with 2 forks, reserving 1 cup of broth. Place shredded chicken back into slow cooker and pour wing sauce on top. Stir to coat chicken with broth and wing sauce. On a cutting board, thinly slice remaining celery stalks. To prepare lettuce cups, place 1/4-1/2 cup of chicken in each leaf, top with shredded carrots, celery and blue cheese dressing.
2 lbs chicken breast
Ingredients
2 celery stalks, chopped
2 celery stalks finely sliced and cut in half
2 carrots, chopped
1/2 cup shredded carrots
1 head butter lettuce
2 garlic cloves, finely chopped
32 oz low sodium chicken broth
16oz sweet baby rays buffalo wing sauce
1/2 cup blue cheese
1/4 cup chunky blue cheese yogurt dressingInstructions
