"Skinny" Buffalo Chicken Lettuce Wraps

Although I love fancy food and pretty drinks just as much as the next girl, there are definitely times that I like a "man meal" like anyone else. It might shock you, but I can chow on wings and drink beer (well, cider, if you want to be picky) with the guys.

A few nights ago, I was in the mood for buffalo chicken for dinner. But when I make everyday dinners, I like to make healthy meals. I hit up Skinnytaste to see if Gina had any options for buffalo chicken. Like usual, she did. Below is the recipe I made based of her Crock Pot Buffalo Chicken Wraps.

"Skinny" Buffalo Chicken Lettuce Wraps for 2

Ingredients:

2 large all natural chicken breasts (I used frozen)
16 oz fat free low sodium organic chicken broth
2 organic celery stalks
onion powder and garlic salt to your liking

1/2 cup Frank's Buffalo sauce

4-6 large organic Iceberg lettuce leaves
1 cup chopped organic carrots
2 additional organic celery stalks, cut into matchsticks
Marzetti's Simply Dressed & Light Blue Cheese Salad Dressing


Directions:

1. In a medium pot, heat chicken broth to a boil. Add chicken breasts and cook about 20 minutes or
    until easily shredded. Shred chicken with 2 forks, and keep 1/2 cup broth.

2. In a small crockpot, place shredded chicken, buffalo sauce, and 1/2 cup broth. Cook for 30 minutes
    on high.

3. Chop celery into matchsticks and chop carrots in a small food chopper.

4. Scoop chicken into lettuce wraps and top with celery, carrots, and blue cheese dressing.

Note: I used this particular dressing because it uses natural ingredients (like when you read the ingredients list, you actually understand what it is made of).

I enjoyed mine with an Ace Pear Hard Cider. I am not much of a beer drinker, but I have been enjoying  pear cider a lot lately.