Buffalo Chicken Lettuce Wraps

Shredded chicken in our house is eaten fairly often, but usually it’s Mexican flavored for tacos, burrito bowls, or tostadas. However, one day I wanted to switch things up! Therefore, I made this yummy buffalo shredded chicken to place in lettuce cups, and top with a good quality ranch (I used Tessemaes). 

The first time I made these was when my in-laws came over for dinner. I was having a hard time coming up with something simple to make for several people, that would also be super flavorful. Then it hit me! I paired these with roasted asparagus, coleslaw, and homemade potato wedges, and everyone loved the meal!

These would make a great weeknight/weekend dinner, or party meal. Super Bowl is right around the corner, and this would be a great, and lighter option to offer to your guests! You have the option to eat the chicken in lettuce cups like I did here OR you can put on slider buns and/or Hawaiian rolls! Also super easy to make no matter what way you choose to do it. The chicken can be made in the oven, crockpot OR the Instant-pot! So choose your favorite cooking tool, and give this recipe a try!

Buffalo Chicken Lettuce Wraps

Dinner

Serves: 6-8

Prep time: 10 mins

Cook time: varies

Ingredients:

• 2.5- 3 pounds chicken breasts
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 1/2 medium onion, finely chopped
• 1, 5 Oz bottle Franks original sauce
• 1 Tbsp. avocado oil
• 2 Tbsp. garlic powder
• 2 Tbsp. water
• 1 head of Butter Lettuce, leaves detached, washed, and dried.
• Optional: Green onion to top

Instructions:

1. Instant Pot: Time: 20 mins Add chicken breasts to the pressure cooker pot, placing them in a single layer across the bottom as much as possible, add all other ingredients on top. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 20 minutes. When cooking is complete, use a natural release. Shred with two forks. Serve & ENJOY!
2. Crock-pot: Time: 3-4 , or 5-6 hours Place chicken and all other ingredients in crockpot, mix, and cook on high for 3-4 hours, or low for 5-6 hours. Once it has cooked for desired time, remove lid, take two forks, or tongs and shred chicken. Serve and ENJOY!
3. Dutch Oven: Time: 30 - 40 minutes Preheat oven to 350 degrees F. (Optional) Grease the bottom of the dutch oven with avocado oil. Doing this will help to prevent any and all sticking, but many dutch ovens are enameled so it’s not entirely necessary. Place chicken breasts in the dutch oven. Try not to overlap too much (overlap could result in extra cooking time). Add all other ingredients on top.
   Cover the dutch oven and bake for 30-40 minutes until chicken breasts are cooked through. Shred using two forks. Serve and ENJOY!