Buffalo Chicken Lettuce Wraps

Prep Time: 45 minutes

Cook Time: 2-3 hours

Level of Difficulty: Easy

Servings: 12


4 large boneless, skinless chicken breasts (about 2 pounds)
1 cup chicken broth or water
¾ cup Frank's RedHot® Hot Cayenne Pepper Sauce
12 large lettuce leaves
1 cup diced tomatoes
1 cup chopped celery
1 cup chopped carrots
¼ cup Low-fat ranch dressing (optional)


Place the chicken breasts and broth or water into a large crockpot.  Cover the crockpot with the lid. Cook until the chicken is tender and registers an internal temperature of 165°F, 4 to 5 hours on low, or 2 to 3 hours on high.

While the chicken is still warm, transfer cooked chicken breasts to a cutting board and use two forks to shred the meat. Discard the juices remaining in the crockpot.

Put the shredded chicken into a medium mixing bowl. Stir in Frank's RedHot® Hot Cayenne Pepper Sauce.

Scoop 1/3 cup of shredded chicken mixture onto a lettuce leaf. Sprinkle on tomatoes, celery and carrots. Drizzle ranch dressing over the top. Repeat leaf building steps until all lettuce leaves have been used.

Nutrition Facts: 
Per serving: Calories: 106, Carbs: 4 g, Fat: 2 g, Protein: 18 g, Sodium: 803 mg, Sugar: 2 g