As we often do we turn to quick recipes to make during the day and also turn to SkinnyTaste.com for ideas. This time around we found a pretty tasty sounding recipe for buffalo chicken wraps. While I would normally balk at the thought of not putting this on proper bread for a sandwich, I thought I would give it a try.
Over lunch one day I threw this into the crock pot. Literally, came together in a few minutes. In the first round of prep here, all you needed to put into the crock pot was chicken, celery (not even cut up), onions, garlic, and some chicken broth. I mean, you couldn’t screw that up if you tried. I mean you could and I could do it, but I didn’t.
Four hours later I pulled the chicken out and it pretty much shredded itself. It was super tender. However, I think it could have used a little less time. The chicken was just a tad dry, but still tasty. After finishing up the recipe in the crock pot it was onto the plate!
We decided to pair the wraps with some chips and guac. The guac was homemade and came together in about two minutes. It consisted of two avocados, half a lime, a quarter red onion diced, and some taco seasoning. Super simple and super delicious. Fresh guacamole is something I could eat a bucket of (and I did finish off what we made at home).
Overall, the meal was good. We threw some shredded carrots and blue cheese crumbles on the wrap. I added a bit more Frank’s Red Hot to add a bit more spice to mine. Again, next time around I would cook the chicken a bit less but if you’re looking for easy buffalo chicken this will definitely fit the bill.
For the chicken:
- 24 oz boneless skinless chicken breast
- 1 celery stalk
- 1/2 onion, diced
- 1 clove garlic
- 16 oz fat free low sodium chicken broth
- 1/2 cup hot cayenne pepper sauce (I used Frank’s)
For the wraps:
- 6 large lettuce leaves, Bibb or Iceberg
- 1 1/2 cups shredded carrots
- 2 large celery stalks, cut into 2 inch matchsticks
- In a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn’t enough). Cover and cook on high 4 hours.
- Remove the chicken from pot, reserve 1/2 cup broth and discard the rest. Shred the chicken with two forks, return to the slow cooker with the 1/2 cup broth and the hot sauce and set to on high for an additional 30 minutes. Makes 3 cups chicken.
- To prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and dressing of your choice.