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 hot 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:
In a crock pot,
combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn't enough).
Cover and cook on high 4 hours.
Remove the chicken from pot,
reserve 1/2 cup broth and discard the rest.
Shred the chicken with two forks,
return to the slow cooker with the 1/2 cup broth and the hot sauce and
set to on high for an additional 30 minutes. Makes 3 cups chicken.
To prepare 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!
Servings: 6
• Size: 1/2 cup chicken + veggies
• Smart Points: 2
Calories: 147.7
•Fat: 0.1 g
• Carb: 5.2 g
• Fiber: 1.6 g
• Protein: 24.9 g
• Sugar: 1.7 g
Sodium: 879 mg