If your Pinterest Friends’ Board looks anything like mine, you’ve seen the recipe for Buffalo Chicken Lettuce Wraps floating around. Me, I’m not a huge fan of buffalo sauce, but I like me some spicy BBQ. Anything that has a good mix of sweet, smoky, & a swift kick in the pants is a winner in my book. And I love every opportunity I get to use my Crockpot, because it means I can throw things together before work, and when I get home, everything’s ready to go! So I modified this recipe just a bit & was REALLY happy with the results.
Ingredients: (makes 8 wraps/4 servings)
1.5-2 lbs of skinless chicken (we used bone-in thighs because it’s what we had in the freezer, but boneless-skinless would have been much easier)
1 celery stalk
1 medium onion, diced
2 cloves garlic, minced
1 tsp Cajun seasoning
2 cups low sodium chicken broth + 1 cup water
1/4-1/2 cup of your favorite BBQ sauce
1/4 cup Tiger Sauce
8 large lettuce leaves
1 carrot, peeled
another celery stalk
8 oz fat free sour cream
1/2 packet ranch dip mix
Add the chicken, celery, onion, garlic, & Cajun seasoning to the Crockpot, and then cover with the chicken broth / water. Add enough to just cover the chicken (if you’re using bone-in, it might take a little bit more water). Cover & cook on High for 4 hours, or Low for 6-8 hours.
When everything’s all cooked up, drain the fluids from the pot (reserving 1/2 cup of the broth) and then shred the chicken (make sure you capture all the bones, if you’re cooking bone-in). Then add the shredded chicken back to the Crockpot. Top with reserved chicken broth, BBQ sauce, & Tiger sauce.
If this is your first time cooking with Tiger Sauce…WHY???? OMG, it’s so amazing. Buy some. NOW. You will THANK me. It’s my favorite “hot sauce”, though it’s SO much more than a hot sauce. With 28 ingredients and a cayenne base, it’s spicy, smoky, sweet & slightly sour. Dip your fries in it, dip your steak in it…bathe your baby in it…actually, that one’s probably a bad idea.
It’s got a lot of kick, so if you’re not big on heat…WHY are you reading this blog? Just kidding. Start off with about 1/8 of a cup, mix it all together, and then if you want more heat, add more to your Scoville-y preference.
Mix the chicken & sauce all together, and turn your Crockpot to Warm or Low & cook for another 30 minutes.
Meanwhile, wash 4 large lettuce leaves & cut off the hard bottom edges.
Now julienne one carrot & one stalk of celery.
And the original recipe calls for topping the wraps with a bleu cheese sauce…but we’re not much on bleu cheese in my house. So instead, mix 8 oz of sour cream with half the contents of a ranch dip packet, and stir well. Ranch goes better with BBQ, IMHO.
(Like classy folk, we just mix stuff right in the container. Fewer dishes to wash!)
Once your chicken is heated through, scoop 1/2 cup of chicken into the center of each lettuce leaf, then top with veggies & a dollop (1 tbsp) of the ranch. Roll up, and Devour. Keep some napkins handy—these are messy.
NutriFacts: (2 wraps makes 1 serving)
Total Fat 6.5 g
Saturated Fat 2.9 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 1.8 g
Cholesterol 110.3 mg
Sodium 899.6 mg
Potassium 928.4 mg
Total Carbohydrate 11.0 g
Dietary Fiber 2.0 g
Sugars 2.7 g
Protein 43.1 g