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!
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.
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.
Shredded Monterey Jack Cheese
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!