Buffalo Chicken Lettuce Wraps

Try out this tasty lettuce wrap recipe from Frisco Style Magazine

Prep Time: 45 minutes

Cook Time: 6.5 hours

Servings: 4 people

INGREDIENTS

Wraps

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• 1/2 pound(s) boneless, skinless chicken breast

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• 1 stalk(s) celery

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• 1/2 onion diced

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• 1 clove(s) garlic

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• 16 ounce(s) fat free low sodium chicken broth

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• 1/2 cup(s) Frank’s Buffalo Sauce

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• 6 large lettuce leaves

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• 1 1/2 cup(s) shredded carrots

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• 2 large stalk(s) celery diced

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Sauce

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• 1/2 cup(s) crumbled blue cheese

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• 6 ounce(s) fat free Greek yogurt

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• 1 tablespoon(s) light mayonnaise

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• 1 tablespoon(s) lemon juice

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• 1 tablespoon(s) white wine vinegar

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• 1/8 teaspoon(s) garlic powder

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• rsalt and ground black pepper

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INSTRUCTIONS

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1. In a crock pot, combine the chicken, onions, celery stalk, garlic and broth.

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2. Cover and cook on low for six to eight hours (or cook on high for four hours).

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3. Remove the chicken from pot, reserve 1⁄2 cup broth and discard the rest.

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4. Shred the chicken with two forks then return it to the slow cooker with the 1⁄2 cup broth and the hot sauce.

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5. Set the temperature on high for an additional 30 minutes. Meanwhile, prepare the dressing.

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6. In a small bowl, mash the blue cheese and yogurt together with a fork. Stir in the mayonnaise, lemon juice, vinegar and garlic powder until well blended. Season with salt and pepper. Refrigerate until ready to use.

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7. To prepare the lettuce wraps, place 1⁄2 cup buffalo chicken in each leaf.

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8. Top with shredded carrots, celery and dressing.

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