Buffalo Chicken Lettuce Wraps

  • Author: Kim Nicholson



1 1/2 pound boneless, skinless chicken breast

One celery stalk

1/2 onion, diced

Two cloves garlic

16 oz. fat-free, low-sodium chicken broth

1/2 c Frank’s buffalo Sauce

For wraps:

Six large lettuce leaves

1 1/2 cups shredded carrots

Two large celery stalks, diced

For dressing:

1/2 cup crumbled blue cheese

6 oz. fat-free greek yogurt

One tablespoon of light mayonnaise

One tablespoon of lemon juice

One tablespoon of white wine vinegar

1/8 tsp. garlic powder

sal, and pepper to taste


In a crockpot, combine the chicken, onions, celery stalk, garlic, and broth. Cover and cook on low for six to eight hours (or cook on high for four hours). Remove the chicken from the pot, reserve 1/2 cup broth, and discard the rest. Shred the chicken with two forks, then returned it to the slow cooker with 1/2 cup broth and the hot sauce. Set the temperature on high for an additional 30 minutes.

Prepare the dressing.

In a small bowl, mask the blue cheese and yogurt together with a fork.

Stir in the mayonnaise, lemon juice, vinegar, and garlic powder until well blended.

Season with salt and pepper.

Refrigerate until ready to use.

To prepare the wraps, place 1/2 cup buffalo chicken in each leaf.

Top with shredded carrots, celery, and dressing.

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