Buffalo Chicken Lettuce Wraps

Buffalo Chicken Lettuce Wraps

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Kathleen Walsh


This recipe originally came from Skinnytaste.com and was done in a slow cooker for 4 hours. I use a heavy stock pot and my oven for 1/1/2 hours. Either way this is a wonderful, light meal.


★★★★★ 1 vote

15 Min
1 Hr 25 Min


  • 2
    large boneless skinless chicken breasts
  • 1
    celery stalk
  • 1/2
    onion diced
  • 16 oz
    fat free chicken broth
  • 1/2 c
    wing sauce
  • 6 - 8
    large lettuce leaves bibb or iceburg
  • 1 1/2 c
    shredded carrots
  • 2
    celery stalks cut into match sticks
  • ·
    blue cheese or ranch dressing
  • 1
    whole clove garlic

How to Make Buffalo Chicken Lettuce Wraps


  1. In a heavy stock pot, 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 @ 300 degrees for 1 1/2 hours.
  2. 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 (use more hot sauce if you really like to spice things up). Mix well.
  3. 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!

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About Buffalo Chicken Lettuce Wraps

Course/Dish: Chicken Sandwiches
Other Tag: Quick & Easy

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