24 oz boneless skinless chicken breast
1 celery stalk
1/2 onion, diced
16 oz fat free low sodium chicken broth
1/2 cup hot 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
- In a slow cooker, combine chicken, onions, celery stalk, 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 enjoy!
Allyson is a wife, mother and writer of the blog, Domestic Superhero. As a career nanny, she is vibrantly creative and constantly working on her own projects. Check out her website for more recipes and inspirational posts.