Crock Pot Buffalo Chicken Lettuce Wrap
low sodium chicken broth
Frank’s hot sauce
Read the label and make sure it’s all zeros,
cut into 2matchsticks
large lettuce leaves
Boston or Romaine
red bell pepper
lightly sprinkle to taste
hot cayenne pepper sauce
drizzle to taste
In a crock pot, combine chicken, 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.
To prepare lettuce cups, place 4 oz buffalo chicken in each leaf, top with celery, red bell pepper slices and hot sauce. Wrap up and start eating!
Serve 4 oz per wrap, 2 wraps per serving according to phase one for 8 oz of dinner protein.
Franks hot sauce was used as hot cayenne pepper sauce.