Buffalo Chicken Lettuce Wraps

I pretty much love anything and everything with Buffalo wing sauce on it…and these were no exception!  I felt better about eating them since nothing was fried or carb-heavy.  The Blue Cheese dressing was amazing- so much better than store-bought.  I kept the leftovers in the fridge for the kids to dip their veggies in all week.  These Buffalo Chicken Lettuce Wraps were perfect for a night in watching football with Allen!

Buffalo Chicken

4-6 boneless, skinless chicken breasts

1 bottle of your choice of Buffalo sauce ( I used Frank’s)

1 packet Ranch seasoning

1 tbsp coconut oil

Spray crockpot with cooking spray.  Put in chicken, sauce, ranch packet and oil.  Cook on high for 4 hours then turn down to low for last 2-4 hours.  Shred chicken with 2 forks. 

Slaw

1 bag coleslaw

1/2 cup shredded carrots

3 green onions

1/4 cup vinegar

3 tbsp greek yogurt

3 tbsp mayonnaise

1 tbsp brown sugar

salt and pepper, to taste

Combine coleslaw, carrots and onions in bowl.  Mix vinegar, yogurt, mayonnaise, brown sugar, salt and pepper.  Pour over slaw mixture and refrigerate 1-2 hours.

Blue Cheese Dressing

1/2 cup blue cheese or gorgonzola crumbles

1/2 cup mayonnaise

1/2 light sour cream

1/2 tsp worcestershire 

juice of half a lemon

splash of milk

salt, to taste

Blend all ingredients in a food processor until fairly smooth.

Other toppings

Shredded Monterey Jack Cheese

Diced Celery

Diced Avocado

Lettuce- we used bibb lettuce but I used 2 per lettuce wrap because it is pretty flimsy. Green Leaf lettuce would work also.

Pile all ingredients in a lettuce cup.

If you prefer sliders, which my kids do you can absolutely put this on slider buns instead lettuce!