Ingredients

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

Directions

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.

Enjoy!