It’s just sauce, it’s just sauce – and wow, this buffalo sauce is addicting. For a meal with a peppery kick and juicy crunch, make this easy version of a buffalo chicken wrap. This slow cooker recipe cuts out the unnecessary butter in buffalo sauce, but keeps all the yummy flavor. Kids will scramble for seconds of this scrumptious meal – all while getting their daily portion of veggie and fiber.
For the chicken
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

  1. 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.
  2. Remove the chicken from pot, reserve 1/2 cup broth and discard the rest.
  3. 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.
  4. 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.