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
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.