Buffalo Chicken Wraps (from Crockin’ Clean)
Butternut squash is very nutritious and delicious. It’s a “winter squash” so is generally available autumn through winter. Butternut squash has a thin...
BIG thanks to Larry North for coming on and sharing this incredibly easy and incredibly healthy meal! The best thing about this meal is everything is optional,...
Desperate times call for…CROCKIN’! When my kitchen was in shambles after getting the urge to paint my cabinets, I crocked up this meal for the...
- 24 Ounces boneless, skinless chicken breast
- 1/2 onion, diced
- 1 celery stalk
- 1 clove garlic
- 16 Ounces fat free, low sodium chicken broth
- 1/2 Cup Sriracha Hot Chili sauce
- 6 large lettuce leaves, Bibb or Iceberg
- 1 1/2 Cups shredded carrots
- 2 large celery stalks, cut into 2 inch strips
In a crock pot, combine chicken, onions, celery stalk, garlic, and broth (enough to cover your chicken, add water if needed to cover).
Cover and cook on HIGH 4 hours.
Remove the chicken from pot, reserve ½ cup broth and discard the rest.
Shred the chicken and return to the slow cooker with the ½ cup broth, and the hot sauce, set on HIGH for an additional 30 minutes. *Makes 3 cups chicken.
To prepare lettuce wraps, place ½ cup buffalo chicken in each leaf, top with ¼ cup shredded carrots, celery, and lite dressing of your choice. Wrap up and chow down!
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