Buffalo Chicken Lettuce Wraps

By Mary Jane

Ingredients

• 16 oz boneless skinless chicken breasts
• 1-1/2 cups chicken stock
• 6 oz Frank’s Red Hot (or other cayenne pepper sauce)
• 8 leaves Boston lettuce
• 1 cup shredded or julienne carrots
• 1 large celery stalk, diced
• 6 oz crumbled blue cheese (you can also use a blue cheese dressing)

Preparation

Step 1

Place the chicken breasts and stock to cover the chicken in a crock pot and cook on high for 3-4 hours or until the chicken easily shreds. Drain any excess liquid from the shredded chicken and add the Frank’s Red Hot, mixing thoroughly. If you want a more intense spicy flavor, return the chicken with sauce to the crock pot and cook another 30 minutes.

Layer the lettuce leaves with 1/4 cup shredded sauced chicken, 1/8 cup carrots, diced celery and 3/4 oz of blue cheese. Enjoy!