These lettuce wraps make a very tasty appetizer. Although the sodium is a bit high, it’s still doable if you limit the serving to 2. Still they are pretty filling. I use the “growing” butter lettuce, which is very easy to roll up, and stays fresh for a very long time (probably because it’s growing). Definitely takes care of the craving for buffalo chicken wings!
24 ounces skinless, boneless chicken breasts
1 celery stalk
1/2 onion diced
1 clove garlic
2 C homemade or low-sodium chicken broth
1/2 C Frank’s buffalo sauce
12 butter lettuce leafs
1 1/2 C shredded carrots
2 large celery stalks, cut into 2-inch matchsticks
4 t lite ranch dressing
Combine chicken, onions, celery stalk, garlic and broth in a crock pot. If the chicken broth does not cover the chicken, add some extra water. Cover and cook on high for four hours.
Remove the chicken from the crock pot. Reserve 1/2 C of the liquid and discard the rest. Shred the chicken with two forks, and return to the crock pot. Add the 1/2 C broth and the buffalo sauce. Cover and cook on high for 30 minutes.
To assemble the wraps, place the chicken on a lettuce leaf. Top with shredded carrots, celery and 1/4 t lite ranch dressing. Roll up and serve.
6 Servings (2 wraps each)
Sodium: 700 mg.