Description

These Buffalo Chicken Lettuce Wraps are a flavorful and healthy twist on classic buffalo chicken, made easy with either a slow cooker or an Instant Pot. Tender chicken breasts are cooked with vegetables and broth, shredded and tossed in spicy cayenne pepper sauce, then served in crisp lettuce leaves with fresh shredded carrots and celery for a refreshing crunch. Perfect for a light lunch, appetizer, or low-carb dinner option.

Ingredients

Chicken and Cooking Base

24 oz boneless skinless chicken breasts (about 3 pieces)
1 celery stalk, diced
1/2 onion, diced
1 clove garlic, minced
16 oz fat free low sodium chicken broth (or enough to cover chicken)
1/2 cup cayenne pepper sauce (such as Frank's)

Lettuce Wrap Fillings

6 large lettuce leaves (Bibb or Iceberg)
1 1/2 cups shredded carrots
2 large celery stalks, cut into 2 inch matchsticks
Dressing of your choice (optional, for topping)

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Instructions

Slow Cooker Preparation: In a slow cooker, combine chicken breasts, diced onions, diced celery stalk, minced garlic, and chicken broth ensuring the chicken is covered. Cover and cook on high for 4 hours.
Shred Chicken: Remove chicken from the slow cooker. Reserve 1/2 cup of broth and discard the rest. Shred the chicken using two forks.
Combine with Sauce: Return shredded chicken to the slow cooker along with 1/4 to 1/2 cup reserved broth and cayenne pepper sauce. Set to high and cook for an additional 30 minutes to meld flavors. This yields about 3 cups of buffalo chicken.
Assemble Lettuce Wraps: Place approximately 1/2 cup of the buffalo chicken onto each large lettuce leaf. Top with 1/4 cup shredded carrots and celery matchsticks. Add dressing if desired. Wrap up and serve immediately.
Instant Pot Preparation: Combine chicken breasts, diced onions, diced celery stalk, minced garlic, and chicken broth in Instant Pot making sure chicken is covered. Seal lid and cook on high pressure for 15 minutes. Allow natural release.
Shred and Sauté: Remove chicken from the pot, reserving 1/2 cup broth and discarding the rest. Shred chicken with two forks, return to the pot with 1/4 to 1/2 cup broth and cayenne pepper sauce. Use sauté function to cook for 2 to 3 minutes to incorporate the flavors.
Assemble Lettuce Wraps: Distribute 1/2 cup buffalo chicken onto each lettuce leaf, top with shredded carrots, celery sticks, and optional dressing. Wrap and serve fresh for a delightful meal.

Notes

You can adjust the amount of cayenne pepper sauce according to your heat preference.
Both slow cooker and Instant Pot methods work well; choose based on your time availability.
Use Bibb lettuce for softer wraps or iceberg for extra crunch.
This recipe serves well as a light meal or a party appetizer.
Leftovers can be stored in the refrigerator for up to 3 days.
For a creamier topping, consider blue cheese or ranch dressing.