Crock Pot Buffalo Chicken Lettuce Wraps Food

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!

CROCK POT BUFFALO CHICKEN LETTUCE WRAPS

Steps:

• In a crockpot, combine chicken, onions, celery stalk, garlic, and broth. 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 on high for an additional 30 minutes.
• 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.

BUFFALO CHICKEN LETTUCE WRAPS RECIPE BY TASTY

Steps:

• In a medium bowl, add the chicken and buffalo sauce. Stir to combine.
• Add the celery, red onion, salt, and pepper. Stir to combine and set aside.
• Make the Greek yogurt ranch dressing: in a small bowl, add the Greek yogurt, dried parsley, garlic powder, dried dill, onion powder, salt, pepper, and lemon juice. Stir to combine.
• Lay each lettuce leaf flat on a plate and scoop the chicken mixture into the middle. Top with a spoonful of Greek yogurt ranch dressing. Garnish with blue cheese crumbles and sliced green onion, if desired.
• Enjoy!

SLOW-COOKER BUFFALO CHICKEN WRAPS

Steps:

• In 1 1/2-quart slow cooker, place chicken; sprinkle with salt.
• Cover; cook 6 to 7 hours (if slow cooker has heat settings, use Low).
• With slotted spoon, remove chicken from slow cooker and place on cutting board; discard liquid in slow cooker. In slow cooker, mix buffalo wing sauce and 1/4 cup of the ranch dressing. With 2 forks, shred chicken. Return chicken to slow cooker; stir gently to mix with sauce.
• To serve, spread each tortilla with 1 tablespoon remaining ranch dressing; top each with about 1/2 cup chicken mixture and about 1/3 cup lettuce. Roll up tortilla; secure with toothpicks.

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.