Buffalo Chicken Lettuce Wraps (Slow Cooker, Instant Pot)
Tender buffalo-spiced shredded chicken served in crisp lettuce leaves for a light, flavorful meal.
Servings: 6 servings
Ingredients
- 24 oz boneless skinless chicken breasts
- 1 stalk celery diced
- 1/2 onion diced
- 1 clove garlic minced
- 16 oz fat-free low-sodium chicken broth
- 1/2 cup cayenne pepper sauce such as Frank's
- 6 large lettuce leaves Bibb or iceberg
- 1 1/2 cups shredded carrots
- 2 stalks celery cut into 2-inch matchsticks
Instructions
- Slow cooker method: Place the chicken breasts, diced onion, 1 stalk diced celery, minced garlic, and chicken broth into the slow cooker, adding extra water if needed to cover the chicken.
- Cover and cook on high for 4 hours.
- Remove the chicken and reserve 1/2 cup of the cooking liquid; discard the remaining liquid.
- Shred the chicken with two forks, return it to the slow cooker with 1/4–1/2 cup reserved broth and 1/2 cup cayenne pepper sauce, and cook on high for an additional 30 minutes to meld flavors.
- Instant Pot method: Place chicken, diced onion, 1 stalk diced celery, minced garlic, and chicken broth in the Instant Pot, adding water if needed to cover the chicken.
- Cook at high pressure for 15 minutes, then allow a natural release.
- Remove the chicken and reserve 1/2 cup of the cooking liquid; discard the rest. Shred the chicken with two forks, return it to the pot with 1/4–1/2 cup reserved broth and 1/2 cup cayenne pepper sauce, and sauté or simmer 2–3 minutes to combine.
- To assemble wraps: Spoon about 1/2 cup of the buffalo chicken into each lettuce leaf, top with about 1/4 cup shredded carrots and some celery matchsticks, add dressing if desired, then wrap and serve.
Equipment
- Slow Cooker
- Instant Pot
- Cutting Board
- chef's knife
- measuring cups
- Two forks
Notes
- Nutritional info does not include the blue cheese dressing.