Buffalo Chicken Lettuce Wraps



For the chicken

  • 24 ounce boneless skinless chicken breast
  • 1 celery stalk
  • ½ onion, diced
  • 1 clove garlic
  • 16 ounce fat free low sodium chicken broth
  • ½ cup hot cayenne pepper sauce (I used Frank’s!)

For the wraps

  • 6 large lettuce leaves, Bibb or Iceberg
  • 1 ½ cups shredded carrots
  • 2 large celery stalks, cut into 2 inch matchsticks
  • 1 ½ cups shredded red cabbage
  • 1 avocado, sliced
  • Greek yogurt ranch dressing


  1. In a slow cooker, combine chicken, onions, celery stalk, garlic and broth. Cover and cook on high 4 hours.
  2. Remove the chicken from pot, reserve ½ cup broth and discard the rest. Shred the chicken with two forks, return to the slow cooker with the ½ cup of broth and the hot sauce and set to on high for an additional 30 minutes.
  3. To prepare lettuce cups, place ½ cup buffalo chicken in each leaf, top with ½ cup shredded carrots, celery, cabbage and dressing.



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