RECIPE: Buffalo Chicken Lettuce Wraps

I came across this post in my blog somehow (sometimes I'll do a search for something, and then an old post pops up and I can't help but click on it!). I had forgotten about these lettuce wraps that I made in 2015, and they were so good!

I'd had a craving for buffalo chicken wings, but I made this much healthier version of buffalo chicken that killed the craving--and it was super easy to make. I actually cooked the chicken in the slow cooker, so once that was cooked, I threw in the other few ingredients and it was done.

The kids had theirs in tortillas, but Jerry and I used lettuce to wrap the chicken. Normally I'm not a "lettuce wrap" type of person, but it goes really well in this recipe (kind of like having celery with chicken wings).

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Ingredients:

2 lbs. boneless, skinless chicken breasts
3 Tbsp. ranch dressing mix
1/2 cup Frank's Red Hot sauce
ranch or blue cheese dressing for serving
iceberg lettuce for serving

Directions:

Put the chicken in the slow cooker and cover with water. Cook on high for 3-4 hours until the chicken is cooked through. Discard the water and shred the chicken (I took a tip from Pinterest to shred chicken in a Kitchen Aid mixer--and it worked really well! Much less work than shredding with forks. Just put the cooked chicken in the mixer and mix on low for about 30 seconds until the chicken is shredded).

Alternatively to the slower cooker, you can just use leftover cooked chicken breasts or even shred a rotisserie chicken. You just need shredded chicken.

Add 1/2 cup water, ranch dressing mix, and Frank's Red Hot sauce to the chicken and stir until mixed well. Then just top lettuce leaves with the chicken and dressing.