August 7, 2014

buffalo chicken wraps

From time-to-time, we like to take a break from
our unforgiving sweet tooth and late night pizza habits
and make something a little lighter on the waist line. We
decided to try these low-carb lettuce wraps, because who doesn't
love buffalo chicken...and ranch?
This is our version of "slow cooker"
 Buffalo Chicken Lettuce Wraps.
They are great for light snacks, or even for a quick meal!

You will need:

2 whole chicken breasts
1 16 oz. bottle of Buffalo sauce (we used Frank's)
1 1/2 cups of ranch dressing
blue cheese (for topping)
1 head of butter bliss lettuce

How to make:

In a medium size pot, bring 1 cup of Buffalo sauce and about
6 cups of water to a boil. Once your water is boiling, place
thawed chicken breasts into the water. Let the chicken boil
in the water for about twenty minutes or until fully cooked.
While chicken is cooking, take the remainder of your Buffalo sauce
and your ranch dressing and mix together in a medium size bowl. 
When you chicken is done cooking, remove safely from the pot
and place on a cutting board. With a knife and a fork, begin to shred your
chicken. Once you have shredded both breasts, place shredded chicken in 
a separate bowl and pour enough Buffalo and ranch mixture to cover your
chicken. Mix together. On a separate serving plate, pull leaves
of the lettuce (starting from the base). You will want to keep these
pieces fairly large so that they are wrappable.

Fork some of your chicken into a lettuce leaf, top
with your blue cheese, and add extra sauce if you wish
and enjoy!


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