Slow Cooker Buffalo Chicken Lettuce Wraps

adapted from: Skinnytaste

 

1 1/2 Lbs. boneless, skinless chicken breasts

1 medium celery stalk

1/2 medium onion, chopped

1 garlic clove

2 c. low-sodium chicken broth

1/2 c. cayenne pepper sauce (such as Frank's RedHot Original)


Blue Cheese Dressing

6 Tbl. low-fat buttermilk

1/4 c. light mayonnaise

5 Tbl. crumbled blue cheese

2 Tbl. chopped scallion, white parts only

1/8 tsp. garlic powder

1/8 tsp. onion powder

1/8 tsp. dried parsley flakes

1/8 tsp. kosher salt, or to taste

freshly ground black pepper, to taste


For Serving

12 outer lettuce leaves, such as green leaf, red leaf or iceberg

3/4 c. shredded carrots

3/4 c. 2-inch long celery matchsticks (from 2 large stalks)


For the chicken:  Add the chicken, celery, onion and garlic to a slow cooker.  Pour in enough broth until it almost covers the chicken.  Cover and cook on high for 2 hours or low for 4 hours, or until the chicken is cooked through.  Remove the chicken from the slow cooker and discard the liquid and vegetables.  Shred the chicken with 2 forks and return it to the slow cooker.  Add the hot sauce and cook on high for 30 minutes. 


For the bleu cheese dressing:  Combine all ingredients in a medium bowl and stir until well combined.  Refrigerate until ready to serve.  


To serve: Put 2 lettuce leaves on each of 6 plates.  Place a generous 1/4 cup of chicken on each leaf, top with 1 Tablespoon shredded carrots, 1 Tablespoon celery and 1 Tablespoon of the dressing.  Serves: 6. 


Per Serving: 2 wraps = 210 calories, 8.5 g. fat, 5 g. carbohydrate, 1.5 g. fiber, 27 g. protein


Jenn's Notes:  For the chicken, I used 2 celery stalks, garlic powder instead of 1 garlic clove and 1 (14.5 oz.) can of chicken broth instead of 2 cups.  I also added some of the cooking liquid back to the shredded to chicken so it was a little juicy.