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
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
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
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.