Buffalo Chicken Lettuce Wraps (Slow Cooker, Instant Pot)

Poultry, Pressure Cooker

Cook Time: 35 minutes Servings: Yield: 6 servings Source:

Ingredients

For the chicken:

24 oz boneless skinless chicken breast

1 celery stalk

1/2 onion, diced

1 clove garlic

16 oz fat free low sodium chicken broth

1/2 cup cayenne pepper sauce (I used Frank’s)

For the wraps:

6 large lettuce leaves, Bibb or Iceberg

1 1/2 cups shredded carrots

2 large celery stalks, cut into 2 inch matchsticks

Directions

Combine the chicken, onions, celery stalk, garlic and enough broth to cover your chicken, in the Instant Pot. Cover and cook on high pressure for 15 minutes, then natural release.

Remove the chicken from the pot, reserve 1/2 cup of the broth, and discard the rest. Shred the chicken, then return itvto the pot with the 1/2 cup of broth and the hot sauce. Saute for 2 to 3 minutes, until the sauce thickens.

To prepare the lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and dressing of your choice. Wrap up and start eating!

Nutrition

Amount Per Serving: Freestyle Points: 0 Points +: 3 Calories: 147.5 calories Total Fat: 0.1g Saturated Fat: g Cholesterol: mg Sodium: 879mg Carbohydrates: 5.2g Fiber: 1.5g Sugar: 1.5g Protein: 25g