Buffalo Chicken Lettuce Cups Food

BUFFALO CHICKEN LETTUCE CUPS RECIPE BY TASTY

Steps:

• Place chicken breasts, 2 teaspoons of salt, peppercorns, onion quarters, garlic cloves, bay leaves, and water in a large pot.
• Cover the pot and bring to a simmer over medium heat.
• Once the water is simmering, cook for 10 minutes, until the chicken registers 165°F (74°C) when pierced with an instant-read thermometer.
• Transfer the chicken to a cutting board and reserve at least ½ cup (120 ml) of the cooking liquid to use as chicken broth . Using 2 forks, pull the chicken apart until shredded.
• In a large nonstick pan, heat the oil over medium-high heat until shimmering.
• Add the diced onion, diced celery, and a pinch of salt. Sauté until the vegetables have softened, about 2 minutes.
• Add the minced garlic and sauté until fragrant, about 30 seconds.
• Add the hot sauce and chicken broth. Stir until the liquid has reduced slightly, about 5 minutes.
• Add the shredded chicken and mix until everything is well incorporated.
• Remove the pan from the heat and let the chicken cool for 5 minutes before spooning into the lettuce leaves.
• Top with shredded carrots, sliced celery, and bleu cheese dressing.
• Enjoy!

BUFFALO CHICKEN LETTUCE WRAPS (SLOW COOKER, INSTANT POT)

Steps:

• In a slow cooker, 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 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 start eating!
• Combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn't enough) in the Instant Pot. Cover and cook high pressure 15 minutes. Natural release.
• 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 and saute 2 to 3 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 start eating!

BUFFALO CHICKEN LETTUCE WRAPS

Steps:

• For the salsa: Combine all ingredients in a medium bowl. Allow to marinate.
• For the blue cheese sauce: In a small bowl, combine the mayonnaise, sour cream, blue cheese, lemon juice, lemon zest, lime juice, garlic, and salt and pepper, to taste. Mix in the cilantro, chives, and parsley.
• For the chicken: Place the hot sauce into a bowl. Dredge the chicken with the hot sauce. In a casserole dish, mix together the flour, salt, paprika, and pepper. Dredge the chicken in the flour mixture. Shake off any excess flour.
• In a large skillet over medium-high heat, add olive oil to about 1/4-inch up the sides of the skillet. When the oil is hot (it will bubble around the handle of a wooden spoon), add the chicken to the skillet. After 4 minutes, turn the chicken over and cook until the chicken is browned and cooked through, about 4 more minutes.
• Place the lettuce leaves on a platter and spoon the chicken into the lettuce. Top the chicken with 1 tablespoon of the blue cheese sauce and salsa. Serve immediately.

BUFFALO CHICKEN SALAD

Steps:

• In a large bowl, combine all the dressing ingredients and stir until well incorporated. Set ¼ cup of the dressing aside in a small serving bowl.
• Add the shredded chicken on top of the dressing and stir well to combine.
• Fill the lettuce cups with 3-4 tablespoons of the chicken salad mixture. Top with celery, cabbage and carrots, as desired. Serve with the remaining dressing on the side for drizzling.

CROCK POT BUFFALO CHICKEN LETTUCE WRAPS

Steps:

• In a crock 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 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.