Yield: 6 servings
Buffalo Chicken Lettuce Wraps (Slow Cooker, Instant Pot)
All the flavors you love from buffalo wings without all the added fat. Making shredded buffalo chicken in the slow cooker or Instant Pot is super easy!
Ingredients
For the chicken:
- 24 oz 3 boneless skinless chicken breasts
- 1 celery stalk (diced)
- 1/2 onion (diced)
- 1 clove garlic (minced)
- 16 oz fat free low sodium chicken broth
- 1/2 cup cayenne pepper sauce (I used Frank's)
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)
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Instructions
Slow cooker method:
- In a slow cooker, 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. Wrap up and start eating!
Instant Pot method:
- Combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn't enough) in the Instant Pot. Cover and cook high pressure 15 minutes. Natural release.
- Remove the chicken from pot, reserve 1/2 cup broth and discard the rest. Shred the chicken with two forks, return to the pot with the 1/2 cup broth and the hot sauce and saute 2 to 3 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. Wrap up and start eating!
Nutrition
Serving: 1/2 cup + veggies, Calories: 147.5kcal, Carbohydrates: 5.2g, Protein: 25g, Fat: 0.1g, Sodium: 879mg, Fiber: 1.5g, Sugar: 1.5g
WW Points Plus: 3